Basic Yellow Sponge Cake
Category:
Cakes |
Equipment:
10 in. (25 cm) cake pans, sifter, mixer, spatula |
No. Servings:
20 |
Serving Size:
1/10 cake |
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Yield:
2 10 in. cakes |
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| 8 oz. | cake flour |
| 1 tsp. | baking powder |
| 1/2 tsp. | salt |
| 4 oz. | * milk |
| 2 oz. | butter |
| 10 oz. | sugar |
| 8 oz. | * eggs (about 4 large) |
| 1 oz. | * egg yolks |
| 1/2 tsp. | vanilla extract |
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1 | Preheat oven to 375°F (190°C). | 2 | Prepare cake pans by greasing and dusting with flour. | 3 | Sift the cake flour and baking powder. Set aside. | 4 | Heat the salt, milk, and butter until the butter is melted. Set aside. | 5 | Combine sugar, eggs, yolks, and vanilla in the bowl of the mixer. | 6 | Beat the eggs and sugar with the whip attachment until they are thick and ribbonlike. | 7 | With a spatula, alternately fold in the dry ingredients and the milk mixture. | 8 | Scale into prepared pans and bake immediately for 20–25 minutes until done when tested with a skewer. |
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| Nutrition Information | | Calories | 138 | | Fat (g) | 4 | | Protein (g) | 3 | | Carbohydrate (g) | 23 | | Cholesterol (mg) | 72 | | Sodium (mg) | 39 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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