Sponge Cake

Yield:
1 (17 by 12-inch) sheet cake
Ingredients
  • 1/2 cup milk
  • 2 teaspoons plus 2 tablespoons unsalted butter
  • 8 large eggs
  • 1 cup plus 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
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 43
Disgusting. This recipe calls for way too many eggs and leaves your cake tough and stinking of scrambled eggs  item not reviewed by moderator and published
You called this a sponge cake?!!!!! It's so hard! Waste of ingredients, time, money, and energy. This recipe is not good. item not reviewed by moderator and published
Hold on here! The mistake and problem is with the directions. It should state with the machine running slowly add the heated milk. And also to sift the flour baking powder and salt first. Then fold in the flour mixture and to fold in the vanilla. Then I believe this recipe would turn out right. item not reviewed by moderator and published
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
This is a disaster. I made it a total of 9 times - in an afternoon and evening - trying to find the culprit. The result was awful each time. I will call it quits and find another recipe. item not reviewed by moderator and published
This is a great cake. My husband even loves it. I just made this cake for the 2nd time as I wanted to try it out before making it for my son-in-law's birthday. It is wonderful. So easy and quick to make, it is just what I have been looking for in a cake base for layers cakes. I baked it in three layer pans today and they do come thin, so next time I will make it twice and bake each batch in 2 pans for 4 nice big layers to fill with a fruit and buttercream compliment. The best thing is there is not a lot of sugar or flour...a lot less calories than other cakes I have been baking. item not reviewed by moderator and published
Something is very wrong here! I agreee with a previous reviewer that the "8" eggs should be "3" eggs. I made the recipe, as written, and the result was a rubbery, heavy dark yellow mess. The "cake" really tasted like sugared scrabbled and rubbery eggs. I threw out the cake and had to run out and buy a pound cake. I wanted the recipe to go with Emeril's Berry Tiramisu. Try the Berry Tiramisu -- it will knock your socks off! item not reviewed by moderator and published
I am amazed at the negative comments about this cake - we found it simple to make and fabulous to eat. But if people were expecting something more like a regular cake that you make with a low-gluten cake flour, then THEY picked the wrong recipe. Sponge cake has its name for a reason - it has a slightly spongy/rubbery texture, which is why my mother and grandmother used recipes like this for jelly rolls! item not reviewed by moderator and published
There's got to be a typo. "8" looks like a "3" in sloppy handwriting. Try this recipe with three eggs, and your sponge cake will come out as perfectly as mine did. It's the same recipe, incidentally, that I've been using all my life. item not reviewed by moderator and published
Sponge cake? More like rubber cake... This recipe is a disaster. I was assigned to bake a sponge cake, and although I should have read the reviews on the recipe before choosing it, I usually trust Food Network to provide delicious, edible recipes. This recipe created an inedible, eggy, rubber mat. I could pick it up and wobble it around in the air like a floor mat. Not how a sponge cake should taste at all. I learned the importance of reading reviews on recipes before using them though! item not reviewed by moderator and published
I agree that 1 star is too much for this eggy rubber floor mat. Please don't try this recipe. I threw it in the garbage. It was not fit to eat. item not reviewed by moderator and published
I think even 1 star is way too much....This was HORRIBLE...Had to throw it away. Since I was making a large Birthday cake, I doubled the recipe. It was FLAT, EGGY, and like RUBBER!!! I was sure that I must have done something wrong, so I tried again....Thanks Foodnetwork, now I'm out 32 eggs and have yet to bake the Birthday cake!!! WISH I HAD READ THE REVIEWS FIRST! item not reviewed by moderator and published
Mr. Lagasse or his staffinette have made an error, the 18 x 12 in. pan should be baked for 35-45 minutes at 360. Not 15 minutes. Also, elevation needs to be taken into effect. Increase or decrease wet and dry products as needed. It is because of typos and errors like this, poor editing, and lack of communication between site clients and web managers that I rarely use www recipes: no one can succeed with a recipe when recipes are inaccurate, as in this case. Consider using, instead of a sheet pan, unless you live in a nursing home, or daycare center, two 10" pans and bake "cake" at 360 for 35 minutes. When one sees a mistake, it is right to ask the webmasters to remove—or at least correct—it. www.foodnetwork.com's failure to remove/edit the recipe is a slap in the face of the chef and the site's readers/chefs. item not reviewed by moderator and published
this is by far the worst recipe, first of all the cake takes about 3 times longer to bake in wich the recipe does not state , and once the cake turns to about a golden brown colour and it looks done the inside is still a thick sticky batter texture, cand continues to rise, once taken out of the oven cake deflates, if your thinking of making this cake you may aswell make an angle cake forget this recipie. item not reviewed by moderator and published
first i thought maybe i shouldn't use this recipe since all the reviews were horrible except one or two. but i just went for it and tried it, it's a great sponge cake and just don't overmix the flour but make sure the flour is well incorporated into the egg mix. item not reviewed by moderator and published
I read all the reviews and thought "oh looks like I just wasted a sheet of paper to write this recipe down"....but what the heck I was eager to give it a try. And what can I say: it turned out just wonderful. I made half the recipe and it was plenty for a normal round cake pan. The cake itself is spongy and soft and tastes great! I think the only difference I made is: I folded the flour into the dough with a rubber whisk. I did not really mix it though. And I baked it 20 minutes( but baking time depends on your oven anyway.) I took all the ingredients listed (just took half) and it is not too sweet. I would recommend to prepare and bake just half of the recipe or use two baking pans. With my baking pan (Tupperware round silikon) it would have been a mess in the oven if I would have used the whole recipe. So be careful not to over-mix it when it comes to the flour. Enjoy this wonderful cake. And Thank you, Emeril, for this recipe! item not reviewed by moderator and published
What a waste of ingredients and time! This is not a cake. It's an overly sweet , eggy , flat pancake. The recipe should be thrown out of this website. I'm sorry I didn't read the reviews before I tried it myself. DO NOT USE THIS RECIPE. item not reviewed by moderator and published
My husband baked this cake for my birthday. The cake batter was watery and thin and it tasted awful, not like a cake. Very disappointing for Emeril. This recipe should be removed from the website. item not reviewed by moderator and published
I wish I had read the reviews. My cake was eggy and dense. Nothing like the pictures shown here! item not reviewed by moderator and published
I wish I had check the rating on this cake. It smelled good while I was baking it, but It doesn't look or taste like a cake. It was flat and eggy. I want to where the sponge is on this cake. They should call it a rubble mat. item not reviewed by moderator and published
I regret not reading the reviews before making this recipe... what's worse is that I made it TWICE! The first time I didn't have any vanilla extract and the batter "deflated" by the time I got it. Then, I made a fresh batch. I am sooo disappointed. I wasted my time and all these ingredients. This recipe should really be removed! Who wants to eat a dense egg pancake? item not reviewed by moderator and published
Well honestly thinking they should take this recipe off. I followed the recipe and it did come out. I lined the pan with parchment paper and butter, so no problems there. The cake is very eggy. I add some extra flour hoping that wouldn't make it less eggy...like everyone Else's....no luck. I think my family will still eat it...however it won't fix my craving for fresh strawberry short cake :( Anyone have a better sponge cake recipe? I'm all ears!!! item not reviewed by moderator and published
I had made this cake for a friends birthday and since I had a time restraint I thought it would be perfect! WRONG! Now I am not a beginner at baking but this cake was nothing but a disaster from the beginning. The egg mixture wouldn't double let alone triple in volume. When I attempted to bake it and it wouldn't bake evenly in the recommended pan. After I got it mostly baked I couldn't get it out of said pan. Luckily I was planning on carving out the cake (to look like Tastykakes Butterscotch Krimpets) so I cut it into three parts and had to peal it from the pan. While it still tasted decent it turned out more like a pancake than a sponge cake. I was really embarrassed that it turned out so poorly, considering this was for a present! I would not make this cake from this recipe ever again! item not reviewed by moderator and published
Either the 8 eggs are a mistake, or Emeril needs to put in MUCH more specific directions. I am so sad about how this turned out, and I consider myself to be a pretty good baker. I tried to make this for my husband's birthday cake, and the result was...flat. Eggy. Rubbery. The commenters who called this a rubber mat were right. Blecch. item not reviewed by moderator and published
Rubber mat is an understatement! I am a seasoned cook of over 50 years, followed recipe to a "T" and it flopped miserably. The volume tripled, but once I "very carefully" added the flour mixture, it dropped. I found a basic sponge recipe with only 4 eggs that prebeat the whites that worked beautifully. This is the perfect recipe if you want a German Apple Pancake batter recipe. item not reviewed by moderator and published
This recipe isn't as straightforward as it is laid out, because I followed the directions and wound up with a rubber mat. I am guessing that the eggs did not get fluffy enough in the electric mixer (beat it an additional 3+ minutes to see if it would help) and that I overmixed to get the flour incorporated. Still, I would not try this recipe again. item not reviewed by moderator and published
The recipe was excellent and it turned out perfect only thing the first time I did it I overcooked it but other than that it was excellent!I did Icing on this recipe and it turned out marvellous! item not reviewed by moderator and published
I must admit I am not much of a cake maker. So without seeing the show, it was hard to determine exactly what to do, esp. regarding adding ingredients after the egg & sugar have been fluffed. My tripled in volume fluff, started dying when I added the vanilla and when I transferred it onto the sheet pan, I realized there was flour at the bottom not incorporated!! Arrg! So I mixed it in the pan because the rest of the batter was in the pan already. I already knew that it killed all the air created. The result? A sticky, flat, doughy cake goo. It tasted good, but it did have an eggy taste to it as others have said. item not reviewed by moderator and published
The recipe was very easy to follow. The taste was on the eggy side but still good. item not reviewed by moderator and published
This is so easy to make and not a lot of time. Will make this again and again! item not reviewed by moderator and published
This classic treat is a nice dinner complement. item not reviewed by moderator and published
The recipe seems very easy to follow, but the outcome is.... I would be embarassed to serve that cake to any one. It's not a sponge - it's a rubber cake. It doesn't have that delicate taste as it was rated, you can taste eggs with every bite. Emeril, you spoiled ingredients! item not reviewed by moderator and published
I found the recipe to be accurate and easy to follow.I had amazing success on my first try ! Who would have thought making a sponge cake could be so easy ! item not reviewed by moderator and published
The recipe was easy to follow. The flavor was fanastic. I served it with strawberries and ice cream. My husband doesn't ask for seconds of anything but this he did. My son dropped by and he had some. After his first bite I heard "Yummmm". I knew I had a hit on my hands. Thanks. item not reviewed by moderator and published

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