Cakes from Scratch, Desserts
Southern
Yield: One standard tube pan cake
Author: Tammy Nichols
Sponge Cake, Mama's Blue Ribbon - Master Cookbook Recipe # 259

Sponge Cake, Mama's Blue Ribbon - Master Cookbook Recipe # 259

his award-winning recipe produces a cake that is light as air and incredibly tender. The secret lies in the careful separation of the eggs and the precise folding technique, which preserves the volume of the whipped whites. It’s a classic, old-fashioned sponge cake that earned a blue ribbon at the county fair and remains a family favorite for its simplicity and perfect texture.

This is recipe #259 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 45 minTotal time: 1 hr 5 min
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Ingredients

  • 3/4 cup granulated sugar
  • 1-1/2 cups self-rising flour
  • 6 large eggs, room temperature (separated)
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar (for egg whites)
  • 1 tsp cream of tartar

Instructions

  1. Sift: In an extra-large bowl, sift together the 3/4 cup sugar and the self-rising flour. Set aside.
  2. Whip Whites: Place the egg whites in a mixer bowl. Start at low speed, gradually adding the 1/4 cup sugar and the cream of tartar. Increase to high speed and beat until the whites are glossy and form stiff peaks. Set aside.
  3. Froth Yolks: In a separate bowl, whisk the egg yolks, water, and vanilla together until the mixture is very foamy and frothy.
  4. Combine Yolks & Dry: Add the sifted dry ingredients to the yolk mixture. Beat on high speed until the consistency is creamy.
  5. Fold: Place the beaten egg whites into an extra-large bowl. Pour the yolk mixture over the whites. Using a spatula, gently fold the two together,do not stir,until fully combined.
  6. Bake: Pour the batter into a dry, ungreased tube pan. Bake at 350°F for 45 minutes.
  7. Cool: Once baked, immediately invert the cake (pan and all) to cool completely. This prevents the delicate sponge from collapsing.
  8. Release: Once cold, run a spatula around the edges and the center flute to loosen the cake from the pan before removing.

Notes

Tammy's Tip: "Mama always said the key is using a completely dry and ungreased pan. The cake needs to 'climb' the sides of the pan to get that beautiful height. It's the perfect light dessert to serve with fresh berries and a dollop of whipped cream!"

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg