Name: Low-Cholesterol Sponge Cake
Yield: 1 cake, 10 inches (25 cm) in diameter, or 12 servings, approximately 195 calories and 3.5 grams of fat per serving
Cuisine: American
Ingredients: Few drops of lemon juice; 5 ounces (140 g) cake flour; 10 ounces (285 g) granulated sugar; 1½ ounces (40 g) arrowroot; 2 ounces (55 g) unsalted butter, melted; 1 teaspoon (5 ml) vanilla extract; 16 egg whites (2 cups/480 ml)

Preparation info

1 cake, 10 inches in diameter, or
12
servings, approximately 195 calories and 3.5 grams of fat per serving

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

This cake bears a close resemblance to angel food cake. Although not quite as feather-light, it is much easier to make. Using this cake as a base, you can create many light dessert variations. For a delightful light cream cake, fill and ice this sponge with Italian Cream; decorate the top with seasonal fruit.