A light sponge that resembles a chiffon cake but does not contain any solid fat, absolutely suitable for weight watchers. You can serve this with some ice cream or fresh fruits or just enjoy it on its own.
American Sponge Cake ~ 美国海绵蛋糕 (adapted from ‘here’ with slight modification) Ingredients (A)
6 large eggs
100 gm plain flour
1/4 tsp baking powder
1/4 tsp salt
100 gm caster sugar (reduced from 200 gm)
1 tsp vanills
2 Tbsp water
Lemon or orange zest
6 large egg whites
65 gm sugar
3/4 tsp cream of tartar
Beat egg yolks with sugar till thick and fluffy and the batter falls back in a ribbon pattern.
Add in vanilla, water and zest.
Sift flour over the egg mixture, a third at a time and gently fold into the mixture with a spatula or a ball whisk.
Beat egg whites till foamy, add in cream of tartar and beat till soft peaks form.
Add in sugar in two batches and beat till shiny and stiff peaks form.
Fold the egg whites into the egg yolk mixture a little at a time, do not overmix lest the egg whites be deflated.
Pour the batter into an ungreased 23 cm tube pan, level the surface.
Bake on a lower rack in a preheated oven @ 180 deg.C for about 55 to 60 mins. and if the top turns brown, reduce to 170 deg.C for the last 10 mins. Test with a skewer till it comes out clean.
Remove from oven and immediately invert the cake, let cool completely and umould by hand or with a sharp knife.