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Vintage Sponge Cake recipe


Vintage Angel Food Cake recipe

A traditional sponge cake is soft, airy, and buttery due to its high fat content. It also has a beautiful golden colour due to the twelve egg yolks used in its creation. This is an excellent way to use up the leftover egg yolks when making an angel food cake.

Sponge cake does not require a specialty pan. I typically use a 9 inch springform mold, but that's what I have here for pans in that size. As long as the pan holds a similar volume of batter, it should work. I recommend cutting a circle of parchment paper to place in the bottom of the pan since that will make it easier to remove the cake from the pan.

Now you can make a Sponge Cake recipe at home in all its retro glory.

Sponge Cake recipe


Preheat oven to 350 degrees F. Grease a 9 inch springform mold or similar size cake pan.

In a large mixing bowl, sift together the flour, baking powder, and salt. Set aside.

In a separate bowl, whip the egg yolks until frothy and light yellow.

Add the vanilla extract, then pour the boiling water in a steady stream. Gradually add the sugar until just mixed.

Fold in the flour mixture until just mixed.

Pour the mixture into the cake pan. Bake 60 minutes or until tester is clean.

Remove the cake from the oven and let cool for 20 minutes before removing the mold.

Run a knife along the edge of the mold and remove the cake from the mold. Invert the cake onto a serving dish, then peel off the parchment paper. Let cool completely before serving.

Serves: 12.

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