View Recipe
Print friendly format
Title: Ted’s Sponge Cake
Submitted by: sness - June 21, 2006
7 eggs, separated
1 ½ cups sugar
2 ¼ cups sifted cake flour
3 tsps baking powder
½ tsp salt
½ cup oil
¾ cup water
½ tsp cream of tartar
1 tsp vanilla
1 T lemon juice or lemon flavoring
Beat egg whites and cream of tartar until stiff. Gradually add ½ cup sugar, beating until very stiff. Beat egg yolks until light and cream colored. Add 1 cup sugar, oil and water. Beat until blended. Sift together flour, baking powder, and salt. Add to egg yolk mixture, then add flavoring. Fold into egg whites. Bake at 350° for 50 minutes.
This can either be baked in a tube pan, on a cookie sheet, or 2-9x13" pans. It tastes like a cross between a sponge and chiffon cake.
1 ½ cups sugar
2 ¼ cups sifted cake flour
3 tsps baking powder
½ tsp salt
½ cup oil
¾ cup water
½ tsp cream of tartar
1 tsp vanilla
1 T lemon juice or lemon flavoring
Beat egg whites and cream of tartar until stiff. Gradually add ½ cup sugar, beating until very stiff. Beat egg yolks until light and cream colored. Add 1 cup sugar, oil and water. Beat until blended. Sift together flour, baking powder, and salt. Add to egg yolk mixture, then add flavoring. Fold into egg whites. Bake at 350° for 50 minutes.
This can either be baked in a tube pan, on a cookie sheet, or 2-9x13" pans. It tastes like a cross between a sponge and chiffon cake.