SPONGE CAKE
One 10-inch tube cake or one 10-inch round cake; 12 to 16 servings
For roll cakes, see Sponge Cake Sheet. For a high-altitude version of this cake, see here.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F. Have ready a clean, dry, ungreased 10-inch tube pan or a 10-inch round cake pan lined with a round of parchment paper.
Sift together:
- 1 cup (110g) cake flour
- 1 ½ teaspoons baking powder
Combine in a large bowl or in a stand mixer with the whisk attachment:
- ⅔ cup (130g) sugar
- 7 large egg yolks
- 1 teaspoon vanilla
Beat on high speed until thick and pale yellow, 2 to 3 minutes. Beat in:
- 2 tablespoons (30g) orange juice or water
- (1 teaspoon finely grated lemon zest)
- (1 teaspoon finely grated orange zest)
- ¼ teaspoon salt
Sift the flour mixture evenly over the top, but do not mix it in. Using clean beaters, beat in a large bowl on medium speed until soft peaks form:
- 7 large egg whites
- 1 tablespoon (10g) sugar
- ½ teaspoon cream of tartar
Gradually add, beating on high speed:
- ⅓ cup (65g) sugar
Beat until the peaks are stiff but not dry. Use a silicone spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Scrape the batter into the tube pan or cake pan, and spread evenly. Bake until the top springs back when lightly pressed and a cake tester inserted into the center comes out clean, 40 to 50 minutes.
Cool and remove from the pan as for Angel Food Cake.
Serve unadorned or frost with:
- Fluffy White Frosting flavored with lemon or orange
or serve with:
- Fresh fruit and whipped cream