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Vermont Sponge Cake

Vermont Sponge Cake recipe image
This International dessert features Eggs, separated, Cold Water, Sugar, Vanilla. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 677.4
Dietary: Vegetarian
Description
This International dessert features Eggs, separated, Cold Water, Sugar, Vanilla. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 Eggs, separated
  • 3/4 cup Cold Water
  • 1 1/4 cup Sugar
  • 1 teaspoon Vanilla
  • 1 3/4 cup Flour
  • 1/4 teaspoon Salt
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Cream of Tartar
Directions
  1. 1
    Beat the egg yokes and cold water until light.
  2. 2
    Add sugar and vanilla, beat for 7 minutes.
  3. 3
    Mix flour, salt, and baking powder.
  4. 4
    Add to the first mixture.
  5. 5
    Beat egg whites and cream of tartar until stiff peaks form.
  6. 6
    Fold into batter.
  7. 7
    Pour in a 9-inch tube angel food pan or bundt pan.
  8. 8
    Bake in a preheated 325F (163&# 194;°C) oven for 50 minutes

Nutrition Facts

Servings 1

Amount Per Serving
Calories 677.4kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1571.7mg66%
Total Carbohydrate 156.3g53%
Dietary Fiber 3.2g13%
Sugars 75.5g
Protein 10.7g22%

* 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: baking, cake, cold, cream, dessert, eggs, flour, international, powder, salt, separated, sponge, sugar, tartar, title, vanilla, vegetarian, vermont, water
Read it online: https://www.chefs-mate.com/recipe/vermont-sponge-cake/