Rose’s Golden Sponge Cake | Mom’s Best Recipe

We all know Mom knows best. During the month of May, we celebrated all the moms out there with a very special contest. This is one of the memory-filled recipes sent in from grateful sons & daughters from our community 💖 #momsbestmeal

Rose's Golden Sponge Cake
Rose's Golden Sponge Cake

Rose’s Golden Sponge Cake

Prep

20 min

Cook

60 min

Total

3 hours, 20 min

Print Recipe
Yields 10 servings

INGREDIENTS

  • 8 eggs
  • 1 cup sugar
  • 1/2 cup oil
  • 1 cup cake flour
  • 1/2 cup water
  • 1 tsp baking powder
  • 1 1/2 tsp almond extract
  • 1 tsp cream of tartar
  • Special equipment: tube pan

DIRECTIONS

  • 1. Separate egg yolks from egg whites
  • 2. Add sugar and oil to yolks.
  • 3. Using whisk attachment on mixer, beat egg yolks and sugar for 5 minutes.
  • 4. Add water gradually, beat at low, then high speed for 7 minutes once all water has been added.
  • 5. Add almond extract.
  • 6. Sift flour and baking powder.
  • 7. Clean whisk.
  • 8. In clean mixing bowl, combine egg whites with cream of tarter and beat for 5 minutes.
  • 9. Preheat oven to 325 degrees F.
  • 10. Flatten air bubbles in yolk mixture.
  • 11. Fold yolk mixture into egg white mixture.
  • 12. Pour into tube pan.
  • 13. Bake 60 minutes.
  • 14. Cool for 2 hours inverted on neck part of soda bottle inverted on neck part of bottle or on a wire rack.
  • 15. Using knife, separate edge of cake from pan.
  • 16. Coat inside of tube pan with oil or non-stick spray and dust thoroughly with flour.

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