Ingredients and Weight:
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour, sifted
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the egg yolks, 1/2 cup sugar, flour, salt, and vanilla extract until smooth.
- In a clean bowl, whisk the egg whites and cream of tartar until foamy. Gradually add the remaining 1/2 cup sugar, whisking until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
Per serving (1/8 of cake):
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 150mg
- Sodium: 120mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Protein: 10g
Dish Characteristics:
- Light and airy texture
- Delicate and fluffy crumbs
- Rich golden-brown color
- Versatile dessert that can be topped with fruit, whipped cream, or chocolate sauce
User Comments:
- "This cake is so delicious and moist! It's the perfect dessert for any occasion."
- "I love the subtle eggy flavor and the airy texture. It's not too sweet, which makes it perfect for pairing with fresh berries or fruit compote."
- "I've tried many sponge cake recipes, but this one is by far the best. It's so easy to make and always turns out perfectly."
Special Precautions and Tips:
- To prevent the cake from sticking to the pan, make sure to grease and flour the pan thoroughly.
- Do not overmix the batter. Overmixing will develop the gluten in the flour, resulting in a tough cake.
- Let the cake cool completely before inverting it. This will prevent the cake from breaking.
- If you don't have a 9-inch round cake pan, you can use an 8-inch square or 9-inch springform pan. Just adjust the baking time accordingly.
