This cake has a nice buttery color, and a fairly firm texture.

Carol

Gallery

Recipe Summary

Servings:
14
Yield:
1 - 10 inch tube cake
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease a 10 inch tube pan.

    Advertisement
  • Beat egg whites and cream of tartar until soft peaks form. Add 3/4 cup sugar gradually, beating until very stiff.

  • In a large bowl, cream butter or margarine and 1 cup sugar well. Add egg yolks, and beat until thick and fluffy. Sift flour, baking powder, and salt over batter. Fold in. Gently fold in egg whites. Pour batter into prepared pan.

  • Bake for 50 to 60 minutes, until an inserted wooden pick comes out clean. Cool. Ice with your favorite frosting.

Nutrition Facts

317 calories; protein 4.5g 9% DV; carbohydrates 41.4g 13% DV; fat 15.2g 23% DV; cholesterol 122.7mg 41% DV; sodium 221.5mg 9% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/13/2003
Hey this recipe is great and it freezes well too. Read More
(17)

Most helpful critical review

Rating: 1 stars
10/18/2005
Only cooked it for 30 min & the edges were crisp. Tasted dry. Read More
(3)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/13/2003
Hey this recipe is great and it freezes well too. Read More
(17)
Rating: 4 stars
01/02/2006
I have not tried this one in particular but in defense of this recipe genoise is typically a dry cake. This allows you to add extra flavor and moisture through a simple syrup flavored with any liquer or extract(thus minimizing the egg taste) You must keep the genoise covered and/or use quickly as it does dry out quickly. Read More
(7)
Rating: 5 stars
05/04/2011
I found that this recipe worked out really well; it needed a bit less cooking than suggested but the sponge was soft and light. I tried adding a bit of puréed strawberries to the mix which worked well but judging from other people's idea I might try strawberry liqueur next time. Read More
(3)
Advertisement
Rating: 2 stars
01/19/2005
I didnt like this cake at all. It tasted to eggy for me. Read More
(3)
Rating: 1 stars
10/17/2005
Only cooked it for 30 min & the edges were crisp. Tasted dry. Read More
(3)