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Forum -> Recipe Collection -> Cakes, Cookies, and Muffins
No sep. eggs sponge cake



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yo'ma




 
 
    
 

Post Wed, Jun 11 2008, 8:06 am
8 cold eggs
1 1/2 c. sugar
1/3 c. oil
1/3 c. o.j.
2 c. flour
2 t. baking powder
Preheat oven to 350. Whip eggs till stiff. Add sugar. On low speed, add juice and oil. On lower speed add flour and baking powder. Bake 1 hour. Use 9x13 or bundt pan. do not grease pan and turn upside down to cool.
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sarahnurit




 
 
    
 

Post Wed, Jun 11 2008, 2:52 pm
Hey, that's the same recipe that I jave been using for all my cakes...it works great, and you can add other ingredients for flavouring, like orange peel, chocolate...
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freidasima




 
 
    
 

Post Wed, Jun 11 2008, 3:58 pm
How can the eggs become stiff if you don't separate them?
Also it's a lot of sugar, can I cut half?
And finally can I use applesauce instead of oil to not have fat?
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yo'ma




 
 
    
 

Post Wed, Jun 11 2008, 4:08 pm
freidasima wrote:
How can the eggs become stiff if you don't separate them?
Also it's a lot of sugar, can I cut half?
And finally can I use applesauce instead of oil to not have fat?

That's a lot of questions for a cake.
The eggs do become stiff, maybe not as well as just whites, but they do as long as they're cold. The bowl and beaters could also be cold.
I don't know about cutting it in 1/2, but yes, you could use less.
I have no idea about the applesauce, sorry!
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Tamiri




 
 
    
 

Post Fri, Jun 13 2008, 8:08 am
Brilliant recipe, Yo'ma! I did it exactly as instructed, including cold bowl and whisk. Mmmmm. Wonderful crusty layer on top, nice and spongy inside. What a great recipe, perfectly plain. I did the whole recipe with the whisk attachment, it's such a light recipe. Thanks!
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yo'ma




 
 
    
 

Post Fri, Jun 13 2008, 8:12 am
Tamiri wrote:
Brilliant recipe, Yo'ma! I did it exactly as instructed, including cold bowl and whisk. Mmmmm. Wonderful crusty layer on top, nice and spongy inside. What a great recipe, perfectly plain. I did the whole recipe with the whisk attachment, it's such a light recipe. Thanks!

I'm so glad it worked out. It's my grandmother's recipe from a million years ago. I don't know where she got it from. It's really supposed to be a marble cake, but it never worked, so I didn't even write that part down in my "cookbook".
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Tamiri




 
 
    
 

Post Fri, Jun 13 2008, 8:24 am
I was going to write: it tastes like something my Baba would have made, had she been a baker. Instead, she always bought us sponge cake from her baker on the lower east side, and we LOVED it. My mother, more of a gourmand never made us sponge cake Sad
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lovemykids




 
 
    
 

Post Sat, Jul 13 2013, 10:38 pm
2 Tablespoons baking powder?
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zaq




 
 
    
 

Post Sat, Jul 13 2013, 11:45 pm
lovemykids wrote:
2 Tablespoons baking powder?


A lower-case "t" means teaspoon. Tablespoon is a capital T.
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lovemykids




 
 
    
 

Post Sun, Jul 14 2013, 12:37 am
Too late Sad. Made it with tablespoons. It's done already and tastes ok. How would it be different had I made it with teaspoons?
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SS6099




 
 
    
 

Post Sun, Jul 14 2013, 5:07 pm
2 T b.p. probably gave it somewhat a bitter taste! Way better with 2 teaspoons! I guess there's always a next time!
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greenfire




 
 
    
 

Post Sun, Jul 14 2013, 5:11 pm
baking powder is salty ... usually 1 tsp to 1 cup flour ... and that's how you know if it's a mistake ... unless they're for pancakes
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lovemykids




 
 
    
 

Post Sun, Jul 14 2013, 7:13 pm
That is really interesting because the cake is not bitter at all. My dh actually loves it.
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Jay3fer




 
 
    
 

Post Tue, Feb 20 2018, 5:20 pm
Really REALLY old post, I know, but I just want to say - made this last Shabbos and it was incredibly delicious, will absolutely make again. BUT I baked it in a silicone tube pan and it needed way longer to bake than I gave it. It fooled me because it looked very "done" on top but was almost completely liquid at the core. So I may have to cover it with tinfoil in my small Israeli oven.

Thanks anyway for a great new recipe!

(p.s. Added 1 small baking chocolate bar, maybe 3oz to the chocolate swirl part and yum...)
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happymommy6




 
 
    
 

Post Thu, Dec 29 2022, 8:28 pm
I'd love to try this cake in a Bundt pan. Really ungreased???? Not even flour oil spray?
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yo'ma




 
 
    
 

Post Fri, Dec 30 2022, 8:17 am
happymommy6 wrote:
I'd love to try this cake in a Bundt pan. Really ungreased???? Not even flour oil spray?

It’s supposed to be turned upside down to cool and if you grease it, it will fall out. Besides that, I haven’t made it in years, so I don’t remember much.
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