Sponge cake base

Makes one 12- by-16-inch sheet cake or one 9-inch round cake

  • Vegetable oil cooking spray
  • 2/3cup sifted cake flour, plus more for pan
  • Pinch of salt
  • 3 large eggs
  • 2 large egg yolks
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, melted and cooled
  • Sugar, for dusting, if rolling a cake
  1. Coat a 12-by-16-inch rimmed baking sheet or a 9-inch round cake pan with cooking spray.
  2. Line with parchment; coat with cooking spray.
  3. Dust with flour, tapping out excess.
  4. Stir together flour and salt into a medium bowl; set aside.
  5. Preheat oven to 450° for sheet cake or 400° for round cake, with rack in lower third.
  1. Put eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer.
  2. Set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch.
  3. Return bowl to mixer fitted with whisk attachment.
  4. Beat on medium-high speed for 2 minutes.
  5. Raise speed to high.
  6. Beat until mixture is pale and thick, about 4 minutes more.
  7. Remove bowl from mixer.
  8. Sift flour mixture over the top; using a large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides.
  9. When almost incorporated, pour melted butter down side of bowl; gently fold to incorporate completely.
  10. Spread batter evenly in sheet or pan with a large offset spatula.
  11. Bake until golden brown and springy to the touch, about 6 minutes for 12-by-16-inch cake and 15 minutes for 9-inch round cake.
  1. For the 12-by-16-inch cake: Run a small knife around sides of sheet; invert onto a wire rack. Remove parchment.
  2. For the roll, transfer cake to a dish towel dusted with confectioners’ sugar, and roll up, starting at a short end; for the torte, reinvert cake onto the rack. Let cool completely.
  3. For the 9-inch round cake: Let cool in pan on a wire rack for 15 minutes; run a small knife around sides of pan. Invert onto rack; remove parchment, and reinvert onto rack. Let cool completely.
This entry was posted in Generic Crust Dough, pie and tart shells / Spody do tart i tortów, ciasta podstawowe. Bookmark the permalink.

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