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Baked Egg Sponge Cake

 

Ingredients
1  1/4 cup sifted cake/pastry flour
8 large eggs
1/2 cup of oil
1/2 cup of milk
1 cup of granulated sugar
1 teaspoon of vanilla
1 teaspoon of cream of tartar

Directions
1) Sift flour, preheat oven to 375F
2) Separate the eggs into whites and yolks
3) Mix yolks, oil, milk, sugar and vanilla for 20 minutes on high
4) Add flour into the yolk mixture (Step 3) a little at a time to avoid lumps with a wooden spoon, then set aside
5) Beat egg whites with cream of tartar for 5-7 minutes, or until stiff peaks form
6) Gently fold egg whites into flour/yolk mixture (Step 4) while making sure to blend together well with wooden spoon
7) Pour final mixture into flute pan and bake for approx. 45- 60 minutes or when toothpick comes out clean
*Do not place another pan under the flute pan (nothing should spill out) otherwise the bottom won`t bake
8) Cool cake upside-down (if your pan doesn`t have legs, turn the cake upside down and insert the centre of the pan into the neck of an upright bottle)

 

Source : allrecipes.com

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