Diana's Desserts - www.dianasdesserts.com

Sponge Cake

Servings: Makes one 10-inch cake
Note: Traditionally, sponge cake takes its leavening entirely from eggs, so no leavening agents such as baking powder and salt have been included in this recipe. Also, this type of cake can be enhanced by the addition of various flavorings, from vanilla extract to lemon zest to whatever you choose.

6 whole eggs
3/4 cup granulated sugar
1 1/2 cups all-purpose flour, sifted
2 oz. (1/2 stick or 4 tablespoons) melted butter

If you want a chocolate sponge cake, deduct 1 ounce of flour and replace with 1 oz. cocoa.

Heat a saucepan of water on the stove. Break 6 eggs into a large mixing bowl and add 3/4 cup sugar. Whisk mixture together over the water bath for approximately a minute until it's warm. (Note: Whisking the eggs over the water bath keeps them from scrambling; it also helps dissolve the sugar and makes the mix more stable when you add the butter.) Whip the egg-and-sugar mixture with an electric mixer for 2 to 3 minutes.

Sift the 1-1/2 cups all-purpose flour and FOLD into the egg-and-sugar mixture. (Note: If you beat the flour in, the mix will collapse.) FOLD in the 2 ounces of melted butter.

Spray a 10" round cake pan with a nonstick spray; cut out a circle of parchment paper and use it to line the pan. Pour batter into pan and place in preheated 320 degree oven.

Bake cake for approximately 30 minutes, until cake springs back when touched. Let cake cool completely on a cooling rack.

Note: It is also very easy to make a jellyroll using this sponge cake recipe. Cake can be baked in a parchment paper lined jelly-roll pan. After baking and cooling, remove jellyroll from pan and use the parchment to roll it, using both hands. At the end of the roll, use a spatula to tighten it.

Makes one 10-inch sponge cake.

Source: DianasDesserts.com
Date: June 18, 2003