When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Granny's Sponge Cake Recipe

Granny's Homemade Sponge Cake Recipe

Granny's Sponge Cake with Espresso Buttercream Frosting

Granny's delicious homemade sponge cake recipe, just one half cup of orange juice adds such a refreshing flavor. Made in a tube pan or a specialty pan, this cake sets up perfectly and can be decorated for an occasion.

6 Eggs
1 1/2 cups Sugar
pinch Salt
1 1/2 cups Flour
1 tsp Baking powder
1/2 cup Orange or pineapple juice

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat the oven, do not grease the cake pan.

Separate the whites of the eggs and beat them until stiff. While beating them, add 3/4 cup sugar slowly until it's good and foamy (also add the salt). Now get to the yellow of the 6 eggs. Also beat them until good and stiff. (Of course, don't forget the 3/4 cup of sugar which is left from the 1 1/2 cups of sugar.) Now after the yellow is nice and stiff, add slowly the flour which is already sifted with the baking powder. Alternately add the juice and flour slowly. When the flour and juice is mixed up, slowly add egg whites (which have been beaten) and very carefully fold together. I hope you will find Granny's directions in good working order.

Have you got a tube pan? It has to be made in one!
Also, do not grease the pan. Bake Granny's sponge cake until brown and done. Make sure you turn the pan upside down after baking. Let the cake stay in the pan until it's cold. Then with a knife, slowly separate cake from the sides of pan, it will then come out easy.

Love, Grandma

12 Servings
Nutrition facts:
Serving Size 73 g
Calories 190
Calories from Fat 21
Total Fat 2.4g 4%
Saturated Fat 0.7g 4%
Cholesterol 82mg 27%
Sodium 43mg 2%
Total Carbohydrates 38.4g 13%
Sugars 26.1g
Protein 4.5g
Vitamin A 3% • Vitamin C 9% • Calcium 3% • Iron 7%

E-mail This Granny Fanny's Sponge Cake Recipe to a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!