Serves: 12
Total Calories: 163
1. Heat oven to 350°F. In large bowl, combine egg whites and cream of tartar beat until soft peaks form. Gradually add 3/4 cup of the sugar, beating at high speed until stiff peaks form.
2. In small bowl, combine egg yolks, remaining 3/4 cup sugar, flour, orange peel, baking powder, salt, nectar and rum extract beat at low speed until moistened. Beat 1 minute at medium speed. Pour over egg white mixture fold in gently just until blended. Pour batter into ungreased 10-inch tube pan.
3. Bake at 350°F. for 35 to 45 minutes or until top springs back when lightly touched. Immediately invert cake onto funnel or soft drink bottle let hang 1 hour or until completely cooled. To remove cake from pan, run edge of knife around outer edge of pan and tube.
High Altitude (above 3500 feet): Decrease total sugar to 1 1/4 cups. Bake at 375°F. for 35 to 45 minutes.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 160 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 105 mg 35% * Sodium: 160 mg 7% * Total Carbohydrate: 27 g 9% * Dietary Fiber: 1 g 2% * Sugars: 14 g * Protein: 5 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 Fruit, 1/2 Fat or 2 Carbohydrate, 1/2 Fat
See Cook's Note: For Better Foam Cake
This Sponge Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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