Non-Shrinkable Sponge Cake
A light, airy sponge cake with subtle vanilla and lemon flavor, perfect for special occasions or tea time, requiring no shrinking and yielding a tall, elegant dessert.
Ingredients
Instructions
- Sift the cake flour, baking powder, and salt together three times.
- Measure 2 cups of sugar, reserving 1/4 cup for later.
- In a large bowl, beat the egg yolks and boiling water until frothy.
- Gradually add 1 3/4 cups of the sugar and beat well.
- Add the sifted dry ingredients, vanilla, and lemon extract to the mixture.
- Fold in until just blended.
- Beat the egg whites until stiff, adding the reserved 1/4 cup sugar gradually.
- Gently fold the beaten egg whites into the batter.
- Pour into an ungreased angel cake pan and bake at 350°F for about 1 hour or until done.
Tips & Substitutions
For best results, ensure that your egg whites are at room temperature before beating them for maximum volume. If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. Be careful not to overmix the batter after adding the egg whites to maintain the cake's light structure.
Serving Suggestions
This non-shrinkable sponge cake is delightful on its own or served with fresh fruit and whipped cream. It pairs beautifully with Fruit Dip For Fresh Fruit for a refreshing dessert. Consider serving it alongside coffee or tea for a lovely afternoon treat or use it as a base for layered cakes with frosting.
Storage & Reheating
Store any leftover sponge cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. When ready to enjoy, thaw it at room temperature and lightly toast it for added texture.
Nutrition & Diet Analysis (per serving)
Each serving of Non-Shrinkable Sponge Cake contains roughly 319 calories, with 8g protein, 45g carbohydrates, and 1g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 717mg per serving (31% 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 shrink after baking?
Sponge cakes can shrink if they are overmixed after adding the egg whites or if they are removed from the oven too soon. Ensure the cake is fully cooked, and avoid overmixing to keep the structure intact.
Can I make this cake ahead of time?
Yes, you can make the sponge cake a day ahead. Just ensure it is completely cooled before wrapping it. When ready to serve, consider slicing and pairing with fresh fruits or a light icing for an elegant dessert.
What can I use instead of lemon extract?
If you don't have lemon extract, you can substitute it with an equal amount of almond extract for a different flavor profile. Alternatively, fresh lemon zest can be added to the batter for a natural citrus flavor.
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).