Yellow Sponge Cake
Reprinted from The SoNo Baking Company Cookbook, by John Barricelli, (c) 2010. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
At the bakery, we make our layer cakes in 3-inch-high cake pans. If you have a 3-inch cake pan, use the 4-egg recipe below. If you only have a 2-inch-high pan, use the 3-egg recipe. The oil called for in this recipe helps make the cake extra moist, more so than a typical genoise (sponge cake). Add the oil by slowly drizzling it and folding it into the cake batter to help the cake retain its airy quality. This sponge cake is the base for several desserts in this book, including Strawberry Shortcake and Passionfruit Mousse.
|Number of Servings:||Makes one 9-inch cake|
3/4 cup cake flour
1/2 cup cornstarch
4 large eggs, at room temperature
4 large egg yolks, at room temperature
2/3 cup sugar
1 tsp. coarse salt
1 T. pure vanilla extract
1 cup vegetable oil
9 T. cake flour
6 T. cornstarch
3 large eggs, at room temperature
3 large egg yolks, at room temperature
1/2 cup sugar
O tsp. coarse salt
3/4 tsp. pure vanilla extract
1/2 cup vegetable oil
|Preparation - Directions:||
1. Set the oven rack in the middle position. Preheat the oven to 375*F. Spray a 9 by 2-inch (or 9 by 3-inch) round cake pan with vegetable spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside.
2. In a medium bowl, sift together the flour and cornstarch; set aside. In the bowl of a standing mixer fitted with the whisk attachment, beat the whole eggs, the yolks, the sugar, salt, and the vanilla on high speed until thick and pale yellow colored, and the mixture holds a thick ribbon when the whisk is lifted from the bowl, 7 to 8 minutes.
3. Remove the bowl from the stand. Add the dry ingredients and quickly and gently fold them into the batter with a rubber spatula. Gradually add (drizzling, if possible) the oil, while folding.
4. Pour the batter into the prepared cake pan, set it on the prepared baking sheet, and bake until a tester comes out clean when inserted into the center of the cake, about 25 minutes for the 3-egg cake, 25 to 30 minutes for the 4-egg cake.
5. Remove from the oven and turn the cake out immediately on a wire rack (don't let it cool in the pan, as the steam may collapse it). Let cool completely, at least 1 hour.