Sponge Cake

Photo by Stephanie Knewasser

From the kitchen of Jilda Putano

6 eggs- extra large or jumbo, separated

1 c sugar

1 c flour

1/2 tsp cream of tartar

1 tsp flavoring (vanilla, lemon)

Beat egg WHITES with 1/2 c sugar & cream of tartar until stiff.

Beat egg YOLKS with 1/2 c sugar & flavoring until thick & creamy colored.

Fold whites & yolks with flour until blended.

Put in a 13×9 pan.

Bake @ 350 for 30-35 minutes or until a toothpick comes out clean.

Cool cake & make 2 layers.

Fill with:

vanilla custard 

sweetened strawberries

Cover whole cake with:

Whipped Cream or Cool Whip

NOTES

  • The cake in the photo was made in 2 round pans instead of
    splitting it in half. The pudding, strawberries & whipped cream were all piled on top.
  • Recipe originally from Jane Monico.

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