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Recipe by Esther Rosenberg

10 X 16 Pan Sponge Cake

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10 X 16 Pan Sponge Cake
Parve Parve
Medium Medium
6 Servings
Allergens

Contains

- Egg - Gluten - Wheat
1 Hour, 45 Minutes
Diets
- Vegetarian - Pescatarian

Light, fluffy and delicious.

Ingredients

Sponge Cake

  • 12 eggs, separated

  • 3 cups sugar

  • 2 tablespoons vanilla sugar

  • 1 cup oil

  • 4 teaspoons baking powder

  • 4 cups flour

  • 1/2 cup seltzer

  • 1/2 cup orange juice

Directions

1.

In a large bowl, beat the egg whites until a snow starts forming.

2.

Gradually add the sugar. Add the rest of the ingredients and mix well.

3.

In a lined pan, pour in the mixture. Bake on 350 degrees Fahrenheit for one and a half hours or until there is a nice golden color. Enjoy.

Recipe tags

big batch cakes Esther Rosenberg Shabbos sponge cake
10 X 16 Pan Sponge Cake

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