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Cream Sponge Cake

Cream Sponge Cake is a traditional American recipe for a classic egg sponge cake that uses whipped egg whites and baking powder as leavening agents and which is flavoured with lemon juice and vanilla extract. The full recipe is presented here and I hope you enjoy this classic American version of: Cream Sponge Cake.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

8

Rating:

Tags : Baking RecipesCake RecipesUSA Recipes

This is a traditional American-style sponge cake that uses baking powder as a raising agent and makes an excellent sponge sandwich as well as a base for a Swiss (jelly) roll. The secret to this cake is to sift everything and to use as fine ingredients as you can. This gives you many nucleation points where air bubbles can form and helps the cake rise.

Ingredients:

4 eggs, separated
200g sugar
1 1/2 tbsp cold water
1 1/2 tbsp lemon juice
140g cake flour (use god, grade '00' or better plain flour)
1 1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract

Method:

Sift the sugar through trough a fine sieve at least three times before weighing. Sift the flour twice through a fine sieve before measuring. Now beat the egg whites until stiff and glossy (but not dry) then gradually beat in 4 tbsp of the sugar (one for each egg white) and set aside.

Add the water, lemon juice and vanilla extract to the egg yolks and beat until thick and lemon coloured (the mix should be so thick that, by the end, it is very difficult to beat). Now beat the remaining sugar into the egg yolks. Combine the yolks and whites and fold together with a metal spoon until the mixture is even.

Six and sift all the remaining dry ingredients then fold into the egg mix (do not beat, just fold gently until evenly mixed to retain all the air in the mix). Either turn into a singe Swiss (jelly) roll tin or divide between two 22cm sandwich tins and bake in an oven pre-heated to 175°C for 25 minutes.

Decorate and prepare as you would for any sponge sandwich or Swiss (jelly) roll.

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