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Molasses Sponge Cake


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  • 1 c. cake flour (sifted)
  • ½ tsp. salt
  • 5 eggs (separated)
  • ½ c. sugar
  • ½ c. Original Molasses
  • 1 tbsp. orange rind (grated)
  • 1 ½ tsp. lemon rind (grated)
  • 2 tsp. lemon juice


Preparation time 20mins
Cooking time 60mins


Step 1

Cook Time: 50 Minutes Yield: 12 Servings
Heat oven to 325 degrees.
Sift together flour and salt. Beat egg yolks with rotary or electric beater until thick and lemon-colored.
Gradually beat in sugar and molasses. Then, by the clock, beat with rotary or beater (low speed) an additional 3 minutes.
Stir in orange rind, lemon rind and juice.
Add flour mixture, 1/3 at a time, mixing each addition until smooth.
When all flour has been added, beat until light and fluffy.
Beat egg whites until stiff enough to stand in peaks, but not dry; fold (by hand) into batter.
Bake 45 minutes in an ungreased, 9-inch tube cake pan. Turn cake pan upside down on wire cooler.
If cake has not dropped out of pan when cold, loosen from sides with spatula.

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