Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

elaine's sponge cake

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

This is a heritage recipe that I used to make about 50 years ago. Watch out for the measurements for the eggs. Large eggs used to be much larger then so use the cup measure. You will probably need an extra egg. Back in the 1970's when there were not enough large eggs to fill the demand, they changed the requirement for egg size. What we get now that are called "large", we used to call "medium". Watch out for this when you prepare heritage recipes.

yield 10 serving(s)
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For elaine's sponge cake

  • 1 1/2 c
    cake flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 1/2 c
    sifted sugar
  • 3/4 c
    egg whites (6)
  • 1 tsp
    creme of tartar
  • 1/2 c
    egg yolks (6)
  • 1/4 c
    water
  • 1 tsp
    vanilla
  • 1 tsp
    lemon extract

How To Make elaine's sponge cake

  • 1
    Have ready an ungreased 10 inch tube pan. Set oven to 375 degrees F. Sift flour before measuring.
  • 2
    Measure sifted flour, baking powder, salt and 1 cup of sugar into a sifter and sift into a small mixing bowl.
  • 3
    Combine egg whiles and cream of tartar in a large mixing bowl. Beat until soft mounds begin to form. Then add remaining 1/2 c. of sugar gradually, by sprinkling 2 tbsp at a time over whites and continue beating until stiff peaks form. Do not underbeat.
  • 4
    Combine yolks, water and flavourings. Add to sifted dry ingredients and beat for 1/2 minute.
  • 5
    Fold egg yolk mixture carefully into beaten egg whites until blended - about 40 folding strokes. (Do not stir or beat.)
  • 6
    Pour batter into pan. Cut gently though batter to remove large air bubbles.
  • 7
    Bake in moderate oven, 375 degrees F for about 35 minutes. Cool cake in pan upside down for 1 to 2 hours. Then gently loosen the cake from the sides and center tube of the pan with a knife and gently pull out the cake.
  • 8
    Serve plain or top with whipped cream and berries to garnish.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT