Recipes > Desserts > Cakes > Angel Cakes > White Sponge, or Angel Cake

White Sponge, or Angel Cake


  • whites of 6 eggs
  • 3/4 cupful of granulated sugar
  • 1 cupful of flour
  • 1/2 teaspoonful of vanilla
  • 1/2 teaspoonful of cream of tartar


Put the cream of tartar into the flour and sift it five or six times; sift the sugar twice. Put a pinch of salt with the whites of the eggs and whip them very stiff; add the sugar to the whipped whites, placing it on the end of the platter and gradually beating it in from below; add the flour in the same way, and lastly add the flavoring. Do not stop beating after the mixing is begun, and keep the mixture light. Bake it in a perfectly bright ungreased pan, or one lined with paper; a pan with a tube in the center is best. Bake in a moderate oven thirty to forty minutes. Do not move or jar it while it is baking. Try it with a broom-straw before removing it from the oven, and do not let it get too deeply colored. Let it stand in the pan a few minutes, then loosen it around the sides, and it will fall out. Turn the cake upside down and ice the bottom and sides if desired.

The usual receipt is double the above quantities, eleven eggs being used, but this one gives a cake large enough to serve six people, and as it should be used while it is very fresh, it is better not to make more than enough to serve once. It can be made with five eggs and is very good, but not quite as spongy. Do not cut the cake, but break it apart with two forks.

If baked too fast this cake will be tough. It is well to set the cake-pan in a pan of water in the oven.


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The Century Cook Book (1901).

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