Glorious Sponge Cake

Glorious Sponge Cake

110

"This is an old fashioned sponge cake with a lemon flavor."
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Ingredients

servings 124 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
  2. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
  3. Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

Reviews

110
  1. 130 Ratings

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Most helpful positive review

I have the exact recipe in a favorite Italian cook book of mine! It's excellent and can be adapted in many ways. My favorite is to eliminate the lemon zest and lemon extract in exchange for 1/...

Most helpful critical review

Overall, this was pretty good. It was a nice dessert. However i didn't find it had that 'fresh cake' taste that most cakes normally do. It also wasn't as soft as other sponge cakes I've had. ...

I have the exact recipe in a favorite Italian cook book of mine! It's excellent and can be adapted in many ways. My favorite is to eliminate the lemon zest and lemon extract in exchange for 1/...

Great recipe! This recipe was easy to follow and turned out great. I would definitely say using a handmixer (on the highest level) to get the whites to a stiff texture is a must! I kept the l...

This recipe is great! Good flavor and taste with 1 T extra lemon juice. I TRIED to substitute Splenda Baking Sugar for the regular sugar and it did not really work. Totally my fault! Not an err...

Excellent recipe, finished product has perfect texture and tastes great. I found that this recipe is not very forgiving and recommend that it be carefully followed. Although, lemon flavoring m...

This cake worked out great. I was using it for a base in tiramisu, so instead of lemon, I used 1 1/2 tsp of vanilla. I also used whole wheat flour (instead of cake flour) as someone suggested,...

Very light and fluffy - be careful it feels like you can't get full on it. I followed some of the other reviewer's advice and added 2 Tbsps of lemon juice instead of lemon extract and took away ...

Excellent. My great aunt used to make a similar cake, but I never had the opportunity to ask her for the recipe. I used all purpose flour with 1 tbsp of baking soda, 2 capfuls of lemon juice an...

Excellent! My recommendations: use lemon juice, not extract, but increase to 2 tsp. Regular flour instead of cake is fine, as long as you sift it. Cream of tartar is not needed - instead, add th...

Oh my God, the sponge was wonderful. I think i will be making it for all my children's birthdays. It was so soft and fluffy, anybody who wants to have a go at this cake should definitely bake th...