Six-Egg Sponge Cake
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Six-Egg Sponge Cake



  1. Set oven for slow, 325f.
  2. Sift together flour, salt, and cream of tartar.
  3. Combine sugar and water in a saucepan; stir over low heat until sugar dissolves.
  4. Cover and boil 2 minutes.
  5. Remove cover and boil without stirring to 230f on a candy thermometer, or until a little syrup forms a very soft ball when dropped in cold water.
  6. Whip egg whites until stiff but not dry.
  7. Pour syrup in a very thin stream on egg whites, beating constantly.
  8. Continue to beat until cool.
  9. Beat egg yolks until thick and lemon colored; fold into egg whites; blend well.
  10. Add vanilla.
  11. Sift a small amount of flour mixture over egg mixture: fold in carefully.
  12. Continue until all flour is added.
  13. Turn into an ungreased 10-inch tube pan.
  14. Bake 1 hour or until top springs back when lightly touched with fingertip.
  15. Invert pan: let cake hang until cold.
  16. Loosen from sides and tube of pan with a spatula.
  17. Frost with your favorite frosting or sprinkle with confectioners' sugar.

Other Information

Author: Organization.Metropolitan Life Insurance Company

Source: Metropolitan Cookbook (1964-02-01)

Category: Dessert

Measure: avoirdupois

Ingredient: cake flour, salt, cream of tartar, sugar, water, egg, vanilla

Equipment: oven, tube pan, measuring spoons, measuring cups, saucepan, egg beater

See Also