• prep: 25 min
  • cook: 0 hr
  • total: 25 min
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  • servings:
  • Summary

    "After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake," says Jennifer Aaronson, editorial director of food and entertaining. See the test kitchen's step-by-step guide to making sponge cake and discover 3 ways to use this flexible favorite.

    Ingredients

    • 1/2 stick unsalted butter, melted and cooled, plus more for pans
    • 1 1/2 cups cake flour, plus more for pans
    • 9 large eggs, room temperature, separated
    • 1 1/2 cups granulated sugar, divided
    • 1 teaspoon pure vanilla extract
    • Pinch of coarse salt
    • Confectioners' sugar, for dusting

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 9
    • Amount Per Serving
    • Calories: 259 % Daily Value *
    • Total Fat: 5 g 8.13%
    • Saturated Fat: 3 g 16.25%
    • Trans Fat: 0 g %
    • Cholesterol: 13 mg 4.5%
    • Sodium: 41 mg 1.72%
    • Calcium: 5 mg 0.51%
    • Potassium: 27 mg 0.77%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 9.36%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 51 g %
    • Dietary Fiber: 0 g 1.55%
    • Sugar: 34 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 3.14%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs2
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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