Alberta Mccloud'S Cream Sponge Cake
A light and fluffy sponge cake with delicate lemon flavor, perfect for desserts or afternoon tea, appealing to those who enjoy classic, airy baked treats.
Ingredients
Instructions
- Beat egg yolks; add cold water and beat until thick and lemon-colored.
- Add sugar slowly and beat well.
- Add lemon extract.
- Slowly add sifted flour, cornstarch, and baking powder and beat.
- Gently fold in stiffly beaten egg whites.
- Bake in a very slow oven at 300° to 325°F. If the top begins to brown too much, cover with a piece of brown wrapping paper.
Tips & Substitutions
For a lighter texture, ensure egg whites are beaten to stiff peaks before folding them into the batter. If you want to enhance the lemon flavor, consider using fresh lemon juice instead of extract. You can also substitute half of the flour with almond flour for a nutty twist. Remember to sift the flour, cornstarch, and baking powder to keep the cake airy and light.
Serving Suggestions
Serve slices of Alberta Mccloud's Cream Sponge Cake with fresh berries and a dollop of whipped cream for a delightful dessert. It pairs beautifully with Sanders Frosting for added sweetness. For a more indulgent treat, consider serving alongside Peanut Butter Parfaits or a scoop of vanilla ice cream. This cake is perfect for afternoon tea or special occasions.
Storage & Reheating
Store leftover sponge cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in a preheated oven at 300°F for about 5-10 minutes, or until warmed through. This way, the cake retains its moisture and fluffiness.
Nutrition & Diet Analysis (per serving)
Each serving of Alberta Mccloud'S Cream Sponge Cake contains roughly 308 calories, with 13g protein, 31g carbohydrates, and 15g fat. It is an excellent source of protein (25% of the Daily Value) and iron (23% of the Daily Value), and a good source of calcium and vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use liquid egg whites instead of fresh egg whites?
Yes, you can use liquid egg whites as a substitute, but the texture may vary slightly. Ensure they are at room temperature before whipping to achieve the best volume. Follow the equivalent measurement on the carton, typically about 2 tablespoons of liquid egg whites equals one large egg white.
What can I do if my cake is too dry?
If your cake turns out dry, you can soak it with simple syrup made from equal parts sugar and water. Brush the syrup on the cake layers until moist. Additionally, serve the cake with a fruity sauce or whipped cream to enhance its moisture and flavor.
Can I freeze the sponge cake?
Yes, you can freeze the sponge cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. To thaw, place it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).