Mrs. Kinney'S Sponge Cake
Light and airy sponge cake with delicate texture, perfect for desserts and tea time, appealing to those who enjoy classic, fluffy baked treats.
Ingredients
Instructions
- Sift the cake flour, then measure and sift again with salt and baking powder.
- Beat the egg whites until quite stiff, then add 1/2 cup sugar to the whites, 2 tablespoons at a time.
- Beat the egg yolks until thick and lemon colored, then add 1/3 cup sugar and beat into the yolks.
- Fold the beaten egg whites and yolk mixture together gently.
- Add vanilla extract, then sift the dry ingredients into the egg mixture and fold in gently.
- Pour the batter into an ungreased 4 1/2 x 10-inch tube cake pan.
- Bake in a preheated oven at 325°F (160°C) for 40 to 50 minutes until done.
- Turn the cake upside down and hang until nearly cold before removing from the pan.
Tips & Substitutions
For the best volume, ensure your egg whites are at room temperature before beating. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. Be gentle when folding the mixtures to maintain the airiness of the batter, which is crucial for a light sponge. For flavor variations, consider adding a teaspoon of lemon zest or almond extract.
Serving Suggestions
This sponge cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream and fresh berries. It pairs beautifully with Low-Fat Cherry Chip Cake when served as part of a dessert spread. For a refreshing twist, drizzle with a citrus glaze or serve alongside a scoop of vanilla ice cream for a delightful contrast.
Storage & Reheating
Store any leftover sponge cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week. For reheating, place slices in the microwave for about 10-15 seconds or enjoy them cold. If you prefer, you can also toast the slices lightly to enhance the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Kinney'S Sponge Cake contains roughly 437 calories, with 19g protein, 28g carbohydrates, and 19g fat. It is an excellent source of protein (38% of the Daily Value) and iron (29% of the Daily Value), and a good source of vitamin A and vitamin D. Note that it is relatively high in sodium, at 1035mg per serving (45% 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
Why did my sponge cake not rise properly?
If your sponge cake didn't rise, it could be due to under-beating the egg whites or overmixing after combining the ingredients. Ensure that your oven is preheated to the correct temperature and that you fold the mixtures gently to retain the airiness. Also, check that your leavening agent is fresh.
Can I make this cake ahead of time?
Yes, you can make this sponge cake ahead of time. It keeps well for several days at room temperature. Just wrap it tightly in plastic wrap or store it in an airtight container. If making it well in advance, consider freezing it. Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.
What can I use instead of sugar in this recipe?
If you're looking for a sugar substitute, you can use a granulated sugar alternative such as erythritol or another sweetener designed for baking. However, keep in mind that these substitutes may affect the texture and moisture of the cake. Always check the conversion ratios, as some substitutes are sweeter than sugar.
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).