Classic Sponge Cake

ENJOY!!! Be happy, be healthy, be creative, and BE DECADENT! –w

This classic sponge cake is a great base for shortcakes, trifles, and birthday cake

This classic sponge cake is a great base for shortcakes, trifles, and birthday cake

Classic Sponge Cake

I grew up with the sponge cake my grandmother baked. Her recipe was “a glass sugar, a glass flour”. She did not use butter or spices in her cake. She always complained about it falling but said that : “but it was good in taste”. This is a great base for strawberry short cake, trifles, and all sorts of birthday cakes.

Chef’s Note: This cake rises better than most, but will not brown much. I usually turn it bottom side up after it is COMPLETELY cool. I suggest lining the pan with either waxed paper or parchment paper. I like to make it in a springform pan for easy removal.

Serves 6 very generously

Net Carbohydrates    13 grams per serving

5 – eggs, separated


1 – tsp. Pure Vanilla extract

3 TBSP. lemon juice, divided

1 – Tbsp. Sour cream

½ – tsp. baking soda

1/2  – cup toasted almonds (or walnuts)

2/3 – cup  A/P flour

1 – tsp. baking powder

1/2- tsp. baking soda

¼ – tsp. ground cinnamon or ginger

the grated zest of 1 medium lemon

5 -egg whites

¼- tsp. cream of tartar

a pinch of salt



Preheat oven to 350°


Beat egg yolks and GRANULATED SUGAR SUBSTITUTE until fluffy and light yellow. Add the vanilla extract and beat 30 seconds more. Add in the 2 TBSP. of the lemon juice, beat until combined.

In a food processor, pulverize the almonds with the flour, cinnamon or ginger baking powder and ½ tsp. of the baking soda

Stir the nut/flour mixture into the egg. Stir in the lemon zest

Combine the sour cream, 1 TBSP. lemon juice, and remaining baking soda. Allow to double in volume. STIR into the batter.

Beat egg whites until they get frothy. Add the cream of tartar, the salt a Beat the egg whites until stiff peaks form.

Spoon ¼ of the egg whites into the batter and fold it in to lighten the batter Fold in the remaining egg whites (I do two batches)

Pour into an 8 -9 inch springform pan that has been lined with waxed paper or parchment paper.

Bake at 350 for 20-25 minutes CHECKING  after 20 minutes.

Let cool for 15 minutes on a rack before removing the spring form.

Serving suggestion: Top with fresh berries lightly sweetened and a dollop of lightly sweetened sour cream or vanilla Greek yogurt.