This is the cake I make for strawberry shortcake. Most of the time, my husband prefers me to make the sponge cake in loaf pans. He just prefers the slices of the cake with his strawberries. It is a nice sponge cake that goes well with all fruit.....or just eaten plain. :)
serves12-14 or more
prep time15 Min
cook time1 Hr
Ingredients For sponge cake
6 egg yolks
1½ cups granulated sugar
1½ cups cake flour
1 teaspoon baking powder
½ teaspoon salt
1/3 cup cold water
2 teaspoons vanilla
6 egg whites
½ teaspoon cream of tarter
How To Make sponge cake
Heat oven to 325 degrees.
In a mixing bowl, beat egg yolks until very thick and lemon colored; about 5 minutes. Gradually beat in sugar.
On low speed, mix in the flour, baking powder, and salt, alternately with water; add vanilla.
In another mixing bowl, beat egg whites and cream of tartar until stiff.
Gradually fold in the egg mixture into the egg whites; fold gently until blended.
Pour batter into an ungreased tube pan or 2 loaf pans.
Bake tube pan for 60-65 minutes.
Bake loaf pans for approx.40-45 minutes.
Remove from oven and invert tube pan until cake is completely cooled.
Let loaf pans cool completely on wire rack.
Serve with strawberries or fruit of choice.
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