Basic Dairy-Free Sponge Cake
 
Prep time
Cook time
Total time
 
Enjoy this simple cake as is, or see the post above for flavor and use suggestions.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Ingredients
  • 6 eggs
  • ¾ teaspoon cream of tartar (see Note below)
  • 1 cup sugar, divided
  • 1 cup cake flour (see All-Purpose Option below)
Instructions
  1. Preheat your oven to 350°F, and cut two pieces of parchment paper to fit the bottoms of two 9-inch round cake pans.
  2. Separate the eggs, putting the whites in large mixing bowl and the yolks in a small mixing bowl.
  3. Add the cream of tartar and ½ cup sugar to the whites and beat with a mixer or hand mixer (you can use a whisk, but it's a workout!) until stiff peaks form.
  4. Add the remaining ½ cup sugar to the yolks and beat or whisk until very thick and light yellow in color.
  5. Gently fold the egg yolk mixture into the egg whites.
  6. Gently fold in the flour, ⅓ cup at a time, until combined. Do not overmix.
  7. Pour the batter into your prepared cake pans.
  8. Bake the cakes for about 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  9. Let the cakes cool for a few minutes in the pans, before carefully removing them and taking off the parchment paper. Let the cakes cool completely.
Notes
Cream of Tartar: It helps to stabilize the egg whites and prevent over-mixing, making it easier to achieve and maintain stiff peaks with the egg whites. If you don't have any on hand, you can omit it.

All Purpose Flour Option: Substitute ¾ cup + 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch for the cake flour. Thoroughly whisk the two ingredients together before adding to the recipe.
Nutrition Information
Serving size: 1/12 cake Calories: 132 Fat: 2.3g Saturated fat: .7g Carbohydrates: 24.9g Sugar: 16.9g Sodium: 31mg Fiber: .3g Protein: 3.9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/basic-dairy-free-sponge-cake