Photo: Sponge Cake Recipe
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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By bakerjamella
Greers Ferry, AR
on August 29, 2011
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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.
By dottienrebokk
Phoenix, AZ
on August 14, 2011
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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!!!
By Calif Cooking
Tustin, CA
on June 20, 2011
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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!
Read all 30 reviews