Traditional Sponge Cake

Name: Traditional Sponge Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 152 milliliters chocolate ice cream topping; 1 teaspoons cream of tartar; 6 eggs, separated; 188 grams all-purpose flour; 1 teaspoons salt; 300 grams sugar, divided; 1 teaspoon vanilla extract; 118 milliliters warm water

Traditional Sponge Cake is a dairy free recipe with 12 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 3g of fat, and a total of 230 calories. If you have chocolate ice cream topping, warm water, eggs, and a few other ingredients on hand, you can make it. Only a few people really liked this dessert. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.

Ingredients you will need

All Purpose Flour

Egg

Salt

In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla.

Ingredients you will need

Vanilla

Lemon

Sugar

Water

Egg Yolk

Equipment you will use

Bowl

Add dry ingredients to yolk mixture; mix well.

Ingredients you will need

Egg Yolk

In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Equipment you will use

Bowl

Gently spoon into an ungreased 10-in. tube pan.

Equipment you will use

Frying Pan

Cut through batter with a knife to remove air pockets.

Equipment you will use

Knife

Bake on the lowest oven rack at 325° for 55-60 minutes or cake springs back when lightly touched. Immediately invert the pan; cool completely.

Equipment you will use

Oven

Frying Pan

Run a knife around side and center tube of pan.

Equipment you will use

Knife

Frying Pan

Remove cake to a serving plate. Slice; drizzle with ice cream topping.

Ingredients you will need

Ice Cream Topping

Equipment

Ingredients

Servings:

152milliliters

chocolate ice cream topping 1teaspoons

cream of tartar 6

eggs, separated 188grams

all-purpose flour 1teaspoons

salt 300grams

sugar, divided 1teaspoon

vanilla extract 118milliliters

warm water

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Sponge Cake on the menu? Try pairing with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "