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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (79g) Recipe makes 8 servings |
||
| Calories 213 | ||
| Calories from Fat 34 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 5% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 158mg | 52% | |
| Sodium 52mg | 2% | |
| Potassium 68mg | 1% | |
| Total Carbohydrate 38.6g | 12% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 25.3g | ||
| Protein 6.1g | 12% | |
Three Ingredient Italian Sponge Cake
By: Marie
Sep 4, 2002
An extremely light and not too sweet Italian cake recipe that has been in our family for over 50 years. Easy as can be to prepare! Wins raves every time.
SERVES 8
Ingredients
- 6 eggs, separated
- 1 cup sugar
- 1 cup cake flour
Directions
1
Cut wax paper to fit two 9" round cake pans.2
Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.3
Add 1/2 c sugar to whites and beat until very stiff.4
Add 1/2 c sugar to yolks and beat until very thick and light yellow in color.5
Fold egg yolk mixture into egg whites.6
Fold flour in using 1//3 c each time until well mixed.7
Do not overmix.8
Pour into prepared pans.9
Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry.10
Cool for a few minutes, remove from pan and remove waxpaper.11
Cool completely.12
Fill with a custard cream filling (See one I use posted on Recipezaar) and frost all over with whipped topping or whipped cream.
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- Course > Desserts > Cakes
- Preparation > Time to Make > < 60 mins
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- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Theodwyn
On Sep 6, 2009
How can something so simple be so incredible? I've already made this twice in three days--the first time it was gone in less than 24 hours! Lovely texture, consistent results, just-right sweetness...need I say more? For the second cake I mixed in 1/2 cup homemade nectarine preserves into the yolk mixture and added an extra 1/4 cup of flour to compensate for the extra moisture. I covered it with a simple pineapple juice/powdered sugar glaze when it was cool--YUMMERS! Also, when I combine the ingredients I just dump all the yolk mixture and flour into the egg whites at once and fold--works great. Thanks for this amazing recipe!
From: Cycler
On Sep 1, 2009
This was the first time in all of the years that I've been baking that I was able to bake a Sponge Cake! This is a wonderful recipe - I used Gluten-Free Flour Mix and I added 2 tablespoons of fresh lemon juice and it tasted the same as "real" Sponge Cake. It also stayed spongy for several days. Thank you for posting this!
From: Sandra Muzquiz
On Jul 10, 2004
This is amazingly easy and delicious. I made it in a 13 x 9 pan and decorated it like a flag for the Fourth of July with whipped cream, strawberries, and blueberries. Fabulous!
From: Silbee
On Aug 22, 2005
This one is a keeper, loved the texture and the flavour... Filled it with fresh cream and pureed fruit, just gorgeous!
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