Sponge Cake

Sponge Cake
Servings: 12 Prep 30 mins Bake 350°F 20 mins to 22 mins Stand 1 hr


  • 5 eggs
  • 1/2 cup cold water
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups cake flour (not self-rising)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Make It

1. Separate eggs, keeping yolks and whites; let stand at room temperature 1 hour.

2. Heat oven to 350 degrees F. Lightly coat bottom of 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom with waxed paper; coat paper with cooking spray.

3. Beat yolks and water in bowl on medium-low 1 minute. Beat in sugar and vanilla. Increase speed to high; beat 5 minutes, until ribbon forms when turned-off beaters are lifted.

4. Sift together flour, baking powder and salt into clean bowl.

5. Beat egg whites in clean medium-size bowl with clean beaters until soft peaks form.

6. Gradually sift flour mixture over yolk mixture; gently fold in until completely incorporated. Fold in beaten egg whites. Pour batter into prepared pan, quickly spreading in an even layer.

7. Bake in 350 degree F oven 20 to 22 minutes, until top is golden and springs back when lightly pressed with fingertip. (Cake may cook over edge of pan slightly.) Remove pan to rack; let cool completely. While cake is still warm, gently loosen edges of cake from pan. Leave cake in pan until ready to assemble semifreddo. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 178, Fat, total (g): 2, chol. (mg): 89, sat. fat (g): 1, carb. (g): 36, fiber (g): , pro. (g): 4, sodium (mg): 91, Percent Daily Values are based on a 2,000 calorie diet.