The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Sponge Cake

My most frequently requested cake for my birthday.


6 Eggs
1 cup Sugar
1 cup Flour
1/4 cup Water
1 tsp. Vanilla
1/2 tsp. Cream of Tartar
1/4 tsp. Salt


Set out the Eggs to reach room temperature, about 30 minutes to an hour.

Sift the Sugar then it divide into 1/4 cup, 1/2 cup and 1/4 cup portions and set aside.  Sift and measure the Flour and whisk together with one of the 1/4 cup portions of sifted sugar.  Set aside.  Boil 1/4 cup of water.

Divide the egg yolks into the larger and the whites into the smaller of two large bowls.  Beat the yolks until, thick, fluffy and lemon colored, gradually adding the 1/2 cup of the sifted sugar as you go.  This will take about 5 minutes of beating.  Beat in the Water and the Extract.

Preheat the oven to 325°F.

Beat the egg whites on low until foamy.  Add the Cream of Tartar and beat on medium speed about the same amount of time as it took to get the whites foamy.  Finally increase the mixer to high speed and gradually add the remaining 1/4 cup of sifted sugar and the Salt while beating until stiff, but not dry, peaks form.

Sift the flour mixture over the yolk mixture.  Gently fold the egg whites into the flour yolk mixture enough to moisten the flour and incorporate the whites but without overly deflating the air filled batter.

Transfer the batter to an ungreased 10 inch tube pan, using a spatula to spread the batter evenly in the pan.  Bake for 50-55 minutes or until the center springs back when pressed with your finger.

Cool upside down on a rack for an hour to an hour and a half.  Loosen sides with a spatula (and remove if a two piece pan) and likewise loosen the center tube.  If a two piece pan, loosen the bottom as well.  Gently remove the cake from the pan.


If you cake is not light and spongy enough it either means you did not beat enough air into the eggs or you overly deflated the batter when folding it together.  If you continue to have trouble, you might add 1&1/2 teaspoons of baking powder to the flour, although don't tell a true purist as a real sponge cake should not have any leavening or rising ingredients.

I like it plain because that's the way I remember it but if you'd like more flavor to the cake itself, try adding almond extract.

Serving Suggestions:

I like this cake plain, mostly for nostalgic reasons.  Many like it served with whipped cream, some like fruit or preserves, and still others like both.


Other Information:

Source: Grandma Langeneckert's 1924 Magic Chef cookbook.

Preparation: 1:00
Bake: 0:50
Total: 3:30

Yield: 1 tube cake
Servings: 12

Nutrition Facts per Serving:
141 Calories
3g Fat (16.6% calories from fat)
4g Protein
25g Carbohydrate
trace Dietary Fiber
106mg Cholesterol
80mg Sodium.

Exchanges per Serving:
1/2 Grain(Starch)
1/2 Lean Meat
0 Fruit
0 Fat
1 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.