Sponge Cake

Yield:
1 (17 by 12-inch) sheet cake
Ingredients
Directions

Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.


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2.4 40
I used 6 eggs and came out perfect and tasty! item not reviewed by moderator and published
This was DISGUSTING! What a waste of eggs! 16 eggs down the drain and all I have a rubbery eggie mess. Looks nothing like the above picture! It's gross! item not reviewed by moderator and published
STOP!!!!! The ingredients are wrong for eight eggs 1 cup of flour will not work!!!!!!!!! I was making this and after adding eight eggs it was obvious that one cup of not suffient. I looked at other recipes and one called 4 eggs and two cups of flour DO NOT USE THIS RECIPE. Emeril this not a BAM this is a bust!!!!!!!!!! item not reviewed by moderator and published
Emeril, you are the man! I absolutely loved the texture, I followed the directions except I baked this cake in a spring-form pan and it turned out so perfect. I served this with baked peaches and home made whipped cream...heaven, he should have named this "Angel Cake". Emeril good job!!! item not reviewed by moderator and published
okay, this recipe has a mistake. We made it and it tasted like scrambled eggs. It felt like you were eating rubber. I believe it is supposed to be THREE eggs, not EIGHT. ahem. item not reviewed by moderator and published
It was a very heavy thick cake. I think there is a typo though. It should be 3 Eggs not 8. It was more like flan but with flour added. Next time I make it I am using 3 eggs!!! item not reviewed by moderator and published
It taste good but I have to agree to the rubbery texture, it wasnt what I expected at all! Also I had to increase the time baking and lower the temperature a bit cause it wasnt coming together. I was making for my boyfriend birthday as a rainbow cake so i was looking for a light texture for each layer and this defintly isnt it. But! anyways, it taste good and it looks pretty item not reviewed by moderator and published
I'm getting ready to leave on vacation and I was looking for a sponge cake to use with strawberries and whip cream to use up 4 eggs. I made 1/2 the recipe and used gluten free flour. I set the timer so I beat the eggs long enough and it tripled. It's a bit eggy but it's better than oma's sponge which tends to be a bit dry. Even 1/2 recipe would have made two thin round cakes. I was going to just make one round, but there was too much batter. I used a jelly roll pan. item not reviewed by moderator and published
i made this for mother's day and it came up as a disaster-a rubber cake! What a waste of time, energy and resources! >=( item not reviewed by moderator and published
This is more like a rubber cake, what a waste of 8 eggs item not reviewed by moderator and published

Not what you're looking for? Try:

Sponge Cake with Pear Marmalade: Ciambella Pugliese

Recipe courtesy of Mario Batali