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Sponge Cake

12 Servings

When fresh strawberries, blueberries, peaches or apricots are in season, use this cake as the perfect base for shortcake.

Ingredients

4  egg whites, at room temperature 4 
1/4 tsp cream of tartar 1 mL
1/4 tsp salt 1 mL
1/3 cup granulated sugar 75 mL
2  egg yolks 2 
2 tsp almond extract 10 mL
1/2 cup all-purpose flour 125 mL
  • Preheat oven to 400°F (200°C)
  • 8-inch (20 cm) square metal cake pan, lined with parchment paper

Instructions

Step 1
In a large bowl, using an electric mixer, beat egg whites, cream of tartar and salt until foamy. Beat in sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Beat in egg yolks and almond extract. Gently fold in flour.

Step 2
Spread batter in 8-inch (20 cm) square metal cake pan, lined with parchment paper. Bake in preheated oven for 15 minutes or until cake springs back when lightly touched. Loosen edges with a sharp knife and turn out onto a cake rack lined with paper towels to cool.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per Serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 57
Fat / Lipides 1 g
Saturated / saturés 0 g
+ Trans / trans
Cholesterol / Cholestérol 32 mg
Sodium / Sodium 68 mg
Carbohydrates / Glucides 10 g
Fiber / Fibres 0 g
Sugars / Sucres
Protein Protéines 2 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Diabetes Food Choice Values:
America’s Exchanges
1 Other Carbohydrate
 
Canada’s Choices
1⁄2 Carbohydrate
Variation
Sponge Roll: Bake in a 13- by 9-inch (33 by 23 cm) jelly roll pan lined with parchment paper. Let cool, then fill with Cream Topping and Filling and roll up as you would a jelly roll. Makes 8 servings.
Recipe provided by Canadian Diabetes Association.

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