Wine Spice Sponge Cake

April 21, 2021  Online Recipe Guide Avatar

20 slices

Time to make:
Not Available

Calories per Servings:
Not Available



  • 1 1/2 cups sifted matzoth cake meal
  • 1 1/3 tsp cinnamon
  • 1/3 cup sweet red wine
  • 1/4 ground cloves
  • 12 large eggs
  • 2 cups sugar
  • 1 cup chopped nuts



  1. Preheat oven to 350 degrees F
  2. Separate eggs. Beat egg yolks at high speed with 1 1/3 cups sugar in a medium size mixing bowl, until mixture thickens and becomes light yellow in color
  3. Add the wine, cinnamon and cloves, and continue beating for another 2 minutes
  4. Sift cake meal into a small bowl, reserving 1 tablespoon to mix with the chopped nuts
  5. Add cake meal to egg yolk mixture. Beat at medium speed until well-blended. Combine chopped nuts with the 1 tablespoon of reserved cake meal
  6. Add this to mixture. Mix well to blend
  7. In a large bowl, and with clean beaters, beat egg whites at high speed. Gradually add in 2/3 cup sugar, 1 tablespoon at a time, beating after each addition
  8. Continue to beat until egg whites become stiff. Add egg whites to cake meal mixture. Fold and mix gently, using a rubber spatula
  9. Pour immediately into an ungreased 10 inch tube pan. “Walk” rubber spatula around tube pan through batter to break up large air bubbles
  10. Bake in preheated oven at 350 degrees F for 50-75 minutes. Do not open oven door until 50 minutes has elapsed. Cake is done when it is puffer, and the center springs back when touched lightly with a finger. Removed from oven
  11. While the cake is still in the pan, invert the pan too cool. Be sure that the edges of the pan are supported. It is important that lots of air circulate around the cake while cooling
  12. When completely cool, loosen sides of cake carefully. Place cake on a serving platter and enjoy.


No Comments

Leave a Reply