Egg Cake

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Servings: 4 servings Difficulty: Intermediate
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A delicate, airy sponge cake with a rich vanilla and lemon profile, perfect for simple afternoon tea or light dessert moments.
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This classic Egg Cake is a testament to the beauty of simple ingredients. Relying on the airy structure created by whipped egg whites and the richness of yolks, this sponge is incredibly light yet satisfying. The subtle hint of lemon extract brightens the deep vanilla flavor, creating a balanced and sophisticated taste profile. It has a tender, melt-in-your-mouth texture that pairs beautifully with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream. Ideal for brunch gatherings, tea parties, or whenever you crave a comforting, homemade treat without the heaviness of a dense butter cake. It’s a nostalgic favorite that brings warmth and simplicity to any occasion.

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Egg Cake

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 733.7

Description

This classic Egg Cake is a testament to the beauty of simple ingredients. Relying on the airy structure created by whipped egg whites and the richness of yolks, this sponge is incredibly light yet satisfying. The subtle hint of lemon extract brightens the deep vanilla flavor, creating a balanced and sophisticated taste profile. It has a tender, melt-in-your-mouth texture that pairs beautifully with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream. Ideal for brunch gatherings, tea parties, or whenever you crave a comforting, homemade treat without the heaviness of a dense butter cake. It&# 226;ÂÂs a nostalgic favorite that brings warmth and simplicity to any occasion.

Ingredients

Directions

  1. Preheat the oven to 350ðF (180ðC). Generously butter a 9-inch spring-form pan and lightly dust with flour, tapping out the excess.
  2. In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the egg yolks with an electric mixer on high speed for 3 minutes until thickened.
  4. Gradually add the sugar while mixing on high speed. Continue beating for about 5 minutes until the mixture forms thick, light-yellow ribbons.
  5. Beat in the vanilla extract and lemon drops until fully incorporated.
  6. In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until stiff, glossy peaks form.
  7. Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it.
  8. Sift the flour mixture over the batter and gently fold it in by hand until no white flecks remain.
  9. Carefully fold in the remaining egg whites until just combined, being careful not to deflate the batter.
  10. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until the top springs back when lightly touched.
  11. Allow the cake to cool in the pan for 10 minutes before removing the ring and transferring to a wire rack to cool completely.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 733.7kcal
% Daily Value *
Total Fat 31.6g49%
Saturated Fat 12.1g61%
Cholesterol 843.9mg282%
Sodium 125.3mg6%
Total Carbohydrate 86.6g29%
Dietary Fiber 4.1g17%
Sugars 24.8g
Protein 26.2g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg cake, sponge cake, vanilla cake, lemon cake, american dessert, light cake, airly cake, tea time, brunch dessert, simple baking, homemade cake, classic recipe, springform pan, whipped egg whites, soft texture, family favorite, comfort food, easy baking, quick dessert, traditional cake
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