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Golden Sponge Cake

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A golden sponge cake recipe made with a little citrus peel, eggs, and vanilla. This sponge cake is baked in a tube cake pan. Top with your favorite glaze or a fluffy frosting.

Ingredients:

  • 2 cups sifted all-purpose flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 egg yolks
  • 3/4 cup cold water
  • 2 teaspoons vanilla
  • 2 to 3 teaspoons grated lemon or orange peel
  • 1 cup egg whites (about 7)
  • 1/2 teaspoon cream of tartar

Preparation:

Heat oven to 325°.

Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in center of sifted dry ingredients; add oil, egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until smooth.

In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat.

Pour batter into an ungreased 10-inch tube cake pan. Bake for 55 minutes; increase heat to 350° and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching a surface. Let cool. Loosen sides gently with spatula to remove from pan. Frost with fluffy frosting or chocolate frosting, or a cake glaze.

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