Wilma'S Sponge Cake
Wilma's Sponge Cake is a light, airy dessert with a delicate lemon flavor, perfect for celebrations or teatime indulgence, appealing to those who love classic sponge textures.
Ingredients
Instructions
- Preheat the oven to 325°F (163°C).
- In a small bowl, beat egg yolks until very thick.
- Pour yolks into a large mixer bowl.
- Gradually beat in sugar.
- On low speed, mix in flour, baking powder, and salt alternately with water, vanilla, lemon extract, and lemon peel.
- In another bowl, beat egg whites and cream of tartar until stiff.
- Gently fold the egg yolk mixture into the beaten egg whites.
- Pour the batter into a greased tube pan.
- Bake for 60 to 65 minutes.
- Invert the pan onto a funnel and let hang until the cake is completely cool.
Tips & Substitutions
To ensure the cake rises properly, make sure your egg whites are at room temperature before beating them until stiff. If you don't have lemon extract, you can use extra vanilla or a splash of orange extract for a different flavor. For a lighter cake, consider using cake flour instead of all-purpose flour.
Serving Suggestions
Wilma's Sponge Cake is delightful on its own but pairs beautifully with fresh berries and whipped cream for a refreshing dessert. You can also serve it with a scoop of vanilla ice cream or alongside a slice of Hannah's Frozen Fruit Ring for a colorful presentation. Dust with powdered sugar for an elegant touch.
Storage & Reheating
Store any leftover sponge cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To serve, let it come to room temperature or lightly warm it in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Wilma'S Sponge Cake contains roughly 437 calories, with 14g protein, 20g carbohydrates, and 22g fat. It is an excellent source of protein (28% of the Daily Value), iron (24% of the Daily Value), and calcium (20% of the Daily Value), and a good source of vitamin C.
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 a different type of flour?
While all-purpose flour is recommended, you can use cake flour for a lighter texture. Just remember to adjust the measurements slightly, as cake flour is more finely milled and absorbs liquid differently.
What can I do if my cake doesn't rise?
If your cake doesn't rise, it could be due to overmixing the batter or not beating the egg whites enough. Ensure to fold the mixtures gently and check that your baking powder is fresh before starting.
How do I know when the sponge cake is done baking?
The cake is done when it springs back lightly when touched and a toothpick inserted in the center comes out clean. Keep an eye on it during the last 10 minutes of baking to avoid overcooking.
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).