Grand Champion Sponge Cake

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The pineapple frosting gives this winner a festive party look


  • c. sifted flour
  • 1 c. sugar
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 6 egg whites
  • 1 tsp. cream of tartar
  • ½ c. sugar
  • 6 egg yolks
  • ¼ c. water
  • 1 tsp. vanilla
  • Creamy Pineapple Frosting


  • Sift together flour, 1 c. sugar, baking powder and salt.
  • In a large mixing bowl, beat egg whites until frothy. Add cream of tartar. Gradually beat in ½ c. sugar, a little at a time; beat until whites form stiff, not dry peaks.
  • In a small bowl, combine egg yolks, water, vanilla and sifted dry ingredients. Beat at a medium high speed for 4 minutes or until mixture is light and fluffy. Fold yolk mixture gently, but thoroughly into beaten egg whites. Turn into an ungreased 10" tube pan. Bake in moderate oven (350°) about 45 minutes. Invert pan on rack to cool. Frost with Creamy Pineapple Frosting.