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 IrishGirl8
on March 09, 2013
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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!!!
By natyfe6190
Panama
on September 21, 2012
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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
By lassengirl
on June 04, 2012
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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.
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