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Margherita's Sponge Cake
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Margherita's Sponge Cake

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
7 eggs, separate
1 Tbsp cream of tartar
1 1/2 cups sugar
1/2 cup whole milk
1/2 cup vegetable oil
2 teaspoon s lemon extract
1 1/2 cups flour
2 teaspoon s baking powder
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Let's Make It
1
Preheat oven at 350 degrees F and grease and flour pan (12 or 10 cup tube pan). In two separate bowls, separate eggs yolks from egg whites. Set aside egg yolks. Beat egg whites with a tablespoon of cream of tartar until you see peaks (thicken up). In other bowl, add sugar, milk, and vegetable oil. And lemon extract. Use mixer and mix on medium speed until well mixed. Slowly add flour and baking powder until creamy. Fold in egg whites (do not use mixer).
2
Pour into greased pan.
3
Bake until golden brown – 45-50 minutes. Once cake is done... Shut oven and let it sit in oven with door open for about 1/2 hour. Loosen cake from side of pan and finishing cooling on wire rack. Sprinkle powdered sugar if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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