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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (45g) Recipe makes 12 servings |
||
| Calories 128 | ||
| Calories from Fat 15 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 217mg | 9% | |
| Potassium 34mg | 0% | |
| Total Carbohydrate 24.8g | 8% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 16.9g | ||
| Protein 3.2g | 6% | |
Ingredients
- 4 eggs, beaten separately
- 1 cup sugar
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon salt
Directions
1
Beat egg whites stiff.2
Beat yolks one at a time adding the sugar 1/2 at a time.3
Add vinegar.4
Add flavoring.5
Fold in measured dry ingredients.6
Gently fold in beaten egg whites.7
Pour into greased tube pan and bake for approx 25 min at 350 degrees.
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- Course > Desserts > Cakes
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Featured Reviews for This Recipe
From: Nose
On Mar 3, 2005
Just a simple, classic sponge cake. I made cupcakes. I used lemon juice instead of vinegar. The yolk and sugar mixture was really stiff. Not only was it butter-colored; it had the texture of thick butter mixed with sugar, so that when the flour was added the resulting texture was very stiff like shortbread dough. Then I had to mix the delicate egg whites into this! I was convinced they were going to collapse. In fact, the cakes rose beautifully. There were a few streaks of thicker egg-yolk batter in the cakes. For the most part, though, they had quite a nice flavor and texture. This recipe had no aftertaste of chemical leavening, and, unlike recipes I have tried that included hot water or hot milk, it wasn't the least bit sticky.
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