{"id":194500,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/traditional-sponge-cake\/"},"modified":"2024-10-24T18:19:37","modified_gmt":"2024-10-24T23:19:37","slug":"traditional-sponge-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/traditional-sponge-cake\/","title":{"rendered":"Sponge Cake"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">This airy yet light dessert relies on whipped yolks and egg whites to achieve its cloud-like texture. While you have to approach this sponge cake\u2019s batter delicately, the confection\u2019s airiness is worth all the patience. It demands only 15 minutes of your time to put together and then the oven handles the rest of the job. Serve it with a slather of creamy frosting, a sprinkle of refreshing fruit or a scoop of strawberry gelato.\u00a0<\/span><\/p>\n<h2><strong>\u00a0Sponge Cake Ingredients<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052476\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Sponge-Cake_TOH24_18657_RuthieDarling_1.jpg?fit=700%2C1024\" alt=\"18657 Traditional Sponge Cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><b>Eggs: <\/b><span style=\"font-weight: 400;\">We whip the egg whites and yolks to add air to the batter, which contributes to the cloud-like texture of this cake.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>All-purpose flour:<\/b><span style=\"font-weight: 400;\"> We use all-purpose flour to give this airy cake some sturdiness so it doesn\u2019t fall apart when you cut it.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Sugar: <\/b><span style=\"font-weight: 400;\">We use granulated sugar to give this sponge cake a sweet flavor.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Vanilla extract: <\/b><span style=\"font-weight: 400;\">A few drops of vanilla extract infuse warm notes into this cake.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Cream of tartar: <\/b><span style=\"font-weight: 400;\">We rely on this pantry staple to act as a stabilizer to bond the ingredients together.<\/span><b>\u00a0<\/b><\/li>\n<\/ul>\n<h2><strong>Directions\u00a0\u00a0\u00a0<\/strong><\/h2>\n<h3><strong>Step 1: Beat the egg yolks<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052478\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Sponge-Cake_TOH24_18657_RuthieDarling_5.jpg?fit=700%2C1024\" alt=\"beat eggs\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Preheat the oven to 325\u00b0F. Let the eggs stand at room temperature for 30 minutes. Meanwhile, sift the flour and salt.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Separate the yolks and <\/span><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">egg whites<\/span><\/a><span style=\"font-weight: 400;\"> into two separate large bowls. Then, beat the yolks until slightly thickened. Gradually add one cup of sugar, beating until it becomes thick and lemon-colored. Blend in the water and vanilla. Add the dry ingredients to the yolk mixture and mix well.<\/span><\/p>\n<h3><strong>Step 2: Whip the egg whites<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052479\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Sponge-Cake_TOH24_18657_RuthieDarling_10.jpg?fit=700%2C1024\" alt=\"whip the egg whotes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">In the other bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the remaining sugar\u2014about 1 tablespoon at a time\u2014on high until stiff, glossy peaks form and the sugar dissolves. Fold a fourth of the egg whites into the egg yolk batter and then fold in the remaining whites.<\/span><\/p>\n<h3><strong>Step 3: Bake the cake<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052480\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Sponge-Cake_TOH24_18657_RuthieDarling_13.jpg?fit=700%2C1024\" alt=\"pour into pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Use a large spoon to gently fill an ungreased 10-inch tube pan with the batter. Cut through the batter with a knife to remove air pockets. Bake the sponge cake on the lowest oven rack until it springs back when lightly touched, 55 to 60 minutes. Immediately invert the pan and cool completely before serving.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052481\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Sponge-Cake_TOH24_18657_RuthieDarling_14.jpg?fit=700%2C1024\" alt=\"18657 Traditional Sponge Cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<h2><strong>Sponge Cake Variations\u00a0<\/strong><\/h2>\n<ul>\n<li style=\"font-weight: 400;\"><b>Top it with whipped cream: <\/b><span style=\"font-weight: 400;\">Add a dollop of homemade <\/span><a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">whipped cream<\/span><\/a><span style=\"font-weight: 400;\"> to this light and airy sponge cake.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Garnish it with berries: <\/b><span style=\"font-weight: 400;\">For refreshing and sweet bites, sprinkle some strawberries or blackberries onto this sponge cake.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Make it boozy:<\/b><span style=\"font-weight: 400;\"> Add a teaspoon of <\/span><a href=\"https:\/\/www.tasteofhome.com\/recipes\/rich-rum-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/rich-rum-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">rum<\/span><\/a><span style=\"font-weight: 400;\"> or bourbon to give this sponge cake warmer notes.<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><\/li>\n<\/ul>\n<h2><strong>How to Store Sponge Cake<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">If you have sponge cake leftover, cut it into slices, pack it in an airtight container and keep it at room temperature for three to seven days.<\/span><\/p>\n<h3><strong>Can you make this recipe for sponge cake ahead of time?\u00a0<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">This sponge cake is great to make ahead of time for parties because it\u2019s easy to prep and customizable. Follow the recipe and store it in an airtight container at room temperature for three to seven days. When you\u2019re ready to eat, sprinkle on your garnishes (<\/span><i><span style=\"font-weight: 400;\">or make a toppings bar<\/span><\/i><span style=\"font-weight: 400;\">) and serve.<\/span><\/p>\n<h3><strong>Can you freeze this sponge cake?<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">Yes. Store slices in the freezer so you can eat them later. Put them in an airtight container or a freezer-friendly bag. They will last for up to two to three months in the freezer.<\/span><\/p>\n<h3><strong>How long does sponge cake last?\u00a0<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">You can store this light and airy sponge cake in an airtight container on your counter for three to seven days or freeze it for up to two to three months.<\/span><\/p>\n<h2><strong>Sponge Cake Tips<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2066061\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Sponge-Cake_TOH24_18657_RuthieDarling_16.jpg?fit=700%2C1024\" alt=\"Traditional Sponge Cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<h3><strong>How do I know when my egg whites are whipped enough?<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">The easiest way to know if your egg whites are whipped enough is to beat them until they form <\/span><a href=\"https:\/\/www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-name=\"www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">stiff peaks<\/span><\/a><span style=\"font-weight: 400;\">. When you remove the whisk, some of the egg white batter will remain on it and resemble a pointy mountain-like shape. If the egg whites droop off then you need to beat the batter a bit more.<\/span><\/p>\n<h3><strong>What does cream of tartar do to a sponge cake?<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">We rely on cream of tartar to help bond all ingredients together. It especially helps the egg whites increase in volume by encouraging the creation of air bubbles, which gives this sponge cake its light and fluffy texture. (If you\u2019re a newbie, learn more about <\/span><a href=\"https:\/\/tasteofhome.com\/article\/what-is-cream-of-tartar\/\" data-name=\"tasteofhome.com\/article\/what-is-cream-of-tartar\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">cream of tartar<\/span><\/a><span style=\"font-weight: 400;\"> here.)<\/span><\/p>\n<h3><strong>How do I know when the sponge cake is finished baking?<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">You\u2019ll want to carefully watch the sponge cake as it nears the end of baking. Once it rises and turns golden brown, remove it from the oven. You can also stick a toothpick into the cake and if it comes out clean without any batter sticking to it then it\u2019s ready.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This light sponge cake makes a fitting finale to any meal.\u2014Arlene Murphy, Beverly Hills, Florida<\/p>\n","protected":false},"author":8022,"featured_media":2113958,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303976,304032,303971,304158,305744,304328,304993,304288,305487,304338,307033,303966,304988,303887,306848,305020,304268,304072,324623,305830,304150,303883],"categories-v2":[308508,308623,308500,310461,309438,311389,308988,308984,308481,308940,259620,310796,308992,310079,308495,308935,308478,309603,308960,259483,308669,309177,311461,309434,308476],"coauthors":[343397],"recommended_recipes":[{"post_title":"Ice Cream Sandwich 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Cake","post_link":"\/recipes\/banana-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Banana-Cake_exps14883_W101973175A10_06_2bC_RMS.jpg"},{"post_title":"Sunshine Sponge Cake","post_link":"\/recipes\/sunshine-sponge-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9021_BB2831C55.jpg"},{"post_title":"Sponge Cake with Blueberry Topping","post_link":"\/recipes\/sponge-cake-with-blueberry-topping\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14530_C10168C49D.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Sponge-Cake_EXPS_TOH24_18657_RuthieDarling_17.jpg","override_recipe_video_settings":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin_file":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/traditional-sponge-cake\/","name":"Sponge Cake","datePublished":"2018-01-01","dateModified":"2024-10-18","prepTime":"PT15M","cookTime":"PT55M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sponge-Cake_EXPS_TOH24_18657_RuthieDarling_17.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Make this quick-to-prepare, easy sponge cake anytime you desire a fluffy and airy dessert.","recipeIngredient":["6 large eggs, separated","1-1\/2 cups all-purpose flour","1\/2 teaspoon salt","1-1\/2 cups sugar, divided","1\/2 cup warm water","1 teaspoon vanilla extract","1\/2 teaspoon cream of tartar","Chocolate ice cream topping, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 325\u00b0. Let eggs stand at room temperature for 30 minutes. Sift flour and salt."},{"@type":"HowToStep","text":"In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well."},{"@type":"HowToStep","text":"In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites."},{"@type":"HowToStep","text":"Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely."},{"@type":"HowToStep","text":"Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Ashia Aubourg"}],"nutrition":{"@type":"NutritionInformation","calories":" 191 calories","fatContent":"3g fat (1g saturated fat)","cholesterolContent":"93mg cholesterol","sodiumContent":"134mg sodium","carbohydrateContent":"37g carbohydrate (25g sugars","fiberContent":"0 fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":6,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Traditional Sponge Cake","description":"Check out this video for how to make Traditional Sponge Cake.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/et5RVtu5\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M2S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/et5RVtu5-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Grannycan"},"reviewBody":"This is a sponge cake. Sponge cakes use egg yolks and egg whites, separated. Angel Food cakes only use egg whites. \n<span data-mention=\"u_1oKbbexoWpnjRyzZmaa5wi0lup5,MichaelBerg,MichaelBerg\"><\/span>~this cake uses egg yolks, not an Angel Food cake. Oranges?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"yuehching"},"reviewBody":"This is the third time I made this cake. It has turned out great each time - light and spongy. I even reduced the sugar amount to 1\/2 cup and still found it sweet enough. My family loves it and asks for more. This recipe definitely a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ldylor"},"reviewBody":"Best sponge cake I ever made. I did a recipe and a half for a birthday cake and filled it with two layers of pastry cream. One layer vanilla and one layer chocolate. It was a hit!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gitrumm"},"reviewBody":"This cake was wonderful!  I needed a light cake to go with strawberry shortcake and this hit the mark.  It was so light and fluffy with the perfect sweetness.  I even made it in a bundt pan because I was lacking the traditional tube pan and it turned out wonderfully.  I will DEFINITELY be making this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"abdaaq"},"reviewBody":"Haven't tried yet..but looks  delicious...No butter margarine or oil needed for this?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MichaelBerg"},"reviewBody":"I don\u2019t get this recipe.  I made this cake and words have meaning;  I don\u2019t call an apple and orange.  This recipe is for an oranges colored angel food cake., THIS IS NOT SPONGE CAKE! This recipe is not for a traditional sponge cake or any other sponge cake.   If you want sponge cake,  don\u2019t use this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"title":"Traditional Sponge Cake","description":"Check out this video for how to make Traditional Sponge Cake.","url":"http:\/\/content.jwplatform.com\/videos\/et5RVtu5-3rTW9UQq.mp4","duration":"2m1s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/3043i6014nxc8r3h3c2la87x060hro37.jpg","advertising":"","jw_id":"et5RVtu5","jw_url":"http:\/\/content.jwplatform.com\/videos\/et5RVtu5-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/et5RVtu5\/poster.jpg?width=720","jw_publish_date":"2023-10-20T00:00:00"},"rms_legacy_id":"18657","romance_copy_dek":"Make this quick-to-prepare, easy sponge cake anytime you desire a fluffy and airy dessert.","enhanced_recipe_title":"Sponge Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 large eggs, separated","IngredientText":"6 large eggs, separated"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups all-purpose flour","IngredientText":"1-1\/2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups sugar, divided","IngredientText":"1-1\/2 cups sugar, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup warm water","IngredientText":"1\/2 cup warm water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon cream of tartar","IngredientText":"1\/2 teaspoon cream of tartar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":" Chocolate ice cream topping, optional","IngredientText":" Chocolate ice cream topping, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Sponge-Cake_EXPS_TOH24_18657_RuthieDarling_17.jpg","RecipeId":18657,"AttachmentSourceId":null,"AttachmentSource":"Ruthie Darling for Taste Recipes","PhotoCredit":"Sponge Cake Recipe photo by Ruthie Darling for Taste Recipes","VideoCode":"[dam-video dam-id=\"53508\" ol-id=\"T0735H1\"]","RecipeAttachmentFileName":"Sponge-Cake_EXPS_TOH24_18657_RuthieDarling_17.jpg","ContributorId":null,"Firstname":"Arlene","Lastname":"Murphy","City":"Beverly Hills","StateDescription":"Florida","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. + standing Bake: 55 min. + cooling","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Sponge Cake","SubmittedTitle":"Chiffon Cake","RecipeTypeId":1,"AverageRating":4,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT21_18657_F_0528_1.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":55,"TotalTimeInMinutes":70,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Traditional Sponge Cake","OriginalSourceProject":"Traditional Sponge Cake","ContestPlacement":"","Trailer":"<h2>Traditional Sponge Cake Tips<\/h2><h3>What is the difference between a regular cake and a sponge cake?<\/h3>Cakes are divided into two basic categories. The first group is called shortened cakes, butter cakes or high-fat cakes. These cakes use some type of fat: butter, margarine, shortening or oil. The second group is called foam, or low-fat cakes. <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-sponge-cake-recipes\/\">Sponge cakes<\/a> belong to this category. Foam cakes have a high ratio of eggs to flour, and depending on the type of foam cake, may contain either no fat or a small amount of fat, generally in the form of egg yolk and oil.<h3>What does cream of tartar do to a sponge cake?<\/h3>Cream of tartar acts as a stabilizer to bond the ingredients together. In this recipe, the cream of tartar works with the egg whites to boost volume by enhancing the formation of air bubbles and preventing them from flattening. This is what gives the cake its light and fluffy texture. Learn more about the <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-cream-of-tartar\/\">science behind cream of tartar<\/a> and how it works in a variety of recipes.<h3>What do you serve with sponge cake?<\/h3>There are lots of delicious ways to enhance a plain sponge cake. You can frost the cake with <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-frosting-recipes\/\">homemade frosting<\/a>, add a scoop of ice cream, or top with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\">sweetened whipped cream<\/a> and your favorite fresh berries.<br><br><i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/aglander\/\">Amy Glander<\/a>, Taste Recipes Book Editor<\/i>","Metadescription":"Topped with sweetened whipped cream and fresh berries, this light sponge cake is the perfect way to finish any meal. 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Learn more about the <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-cream-of-tartar\/\">science behind cream of tartar<\/a> and how it works in a variety of recipes.<h3>What do you serve with sponge cake?<\/h3>There are lots of delicious ways to enhance a plain sponge cake. You can frost the cake with <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-frosting-recipes\/\">homemade frosting<\/a>, add a scoop of ice cream, or top with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\">sweetened whipped cream<\/a> and your favorite fresh berries.<br><br><i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/aglander\/\">Amy Glander<\/a>, Taste Recipes Book Editor<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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