Florence Wassman'S Sponge Cake
A light and fluffy sponge cake with delicate vanilla flavor, perfect for desserts or teatime treats, suitable for all occasions and baking enthusiasts.
Ingredients
Instructions
- Whip the egg yolks and mix all ingredients together.
- Whip the egg whites and fold into the mixture.
- Pour the batter into a tube pan.
- Bake at 350°F for 1 hour to 1 hour and 15 minutes.
Tips & Substitutions
For a lighter texture, ensure the egg whites are whipped to stiff peaks before folding them into the batter. You can substitute half of the sugar with honey or maple syrup for a different sweetness. If you want a hint of flavor, add a teaspoon of vanilla extract or lemon zest. Be mindful of the baking time, as ovens can vary, and keep an eye on the cake to avoid over-baking.
Serving Suggestions
This sponge cake is delightful on its own but can also be paired with fresh fruit or whipped cream for a richer dessert. Consider serving it alongside a light salad like Dreamsicle Salad for a refreshing contrast. For a more festive occasion, drizzle with chocolate sauce or serve with a scoop of vanilla ice cream to elevate the experience.
Storage & Reheating
Allow the sponge cake to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist. It can be stored at room temperature for up to 3 days or in the refrigerator for about a week. To reheat, warm individual slices in the microwave for a few seconds or serve at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Florence Wassman'S Sponge Cake contains roughly 519 calories, with 12g protein, 97g carbohydrates, and 2g fat. It is an excellent source of vitamin C (40% of the Daily Value), iron (30% of the Daily Value), and protein (24% of the Daily Value). Note that it is relatively high in sodium, at 977mg per serving (42% of the Daily Value).
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 whole eggs instead of just egg yolks?
Yes, you can use whole eggs, but the texture may be slightly denser. The yolks add richness, while the whites provide lightness. If you choose to use whole eggs, be sure to whip the mixture well to incorporate air for a fluffy cake.
How can I tell when the sponge cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. Additionally, the cake should gently spring back when pressed. Avoid opening the oven door frequently, as this can cause it to collapse.
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 frozen for up to 3 months. To thaw, place it in the refrigerator overnight or at room temperature for a few hours 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).