Nina's Sponge Cake

• 7 large egg whites
• ½ teaspoon cream of tartar
• 1-½ cup cake flour, sifted
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1-½ cup granulated sugar
• 7 egg yolks
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• ⅓ cup water, cold

Bowl 1: Mix the egg whites with cream of tartar until whites are stiff (a spoon can stand up in it)
Bowl 2: Mix cake flour, salt and baking powder.
Bowl 3: Mix sugar, egg yolks, vanilla, lemon and water until very smooth and creamy (about 15 minutes) and very light in color.
Mix bowl 3 into bowl 2. Fold in egg whites very gently.

Pour into an UNGREASED angel food cake pan. Bake 325 degrees for 65 minutes. Top should be dry and LIGHT golden brown. Turn pan upside down (if pan does not have feet, place upright bottle into center of pan to suspend it) and dry until completely cooled - several hours.

VERY IMPORTANT: This cake, like a souffle, can fall during baking. Be careful not to bump or bang the stove while it is in the oven.

Source

Nina Massa

Servings/Yield

12 servings

Preparation Times

• Prep: 30 Minutes
• Bake: 325 ℉ 65 Minutes
• Cool: 3 Hours

Equipment

• Angel food cake pan

NUTRITION FACTS

Servings: 12

Amount Per Serving

Calories: 96

• Total Fat: 2.56g
• Cholesterol: 122mg
• Sodium: 174mg
• Total Carbs: 13.60g
• Dietary Fiber: 0.10g
• Sugars: 8.67g
• Protein: 4.14g