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Recipe Summary

Yield: Makes two 9-inch and two 6-inch layers

Ingredients

Ingredient Checklist

1 1/2 cups sifted cake flour

1 cup cornstarch

1 tablespoon baking powder

Pinch of salt

10 large eggs, separated, at room temperature

2 1/2 cups sugar

3/4 cup milk, scalded

2 teaspoons vanilla extract

Gallery

Recipe Summary

Yield: Makes two 9-inch and two 6-inch layers

Recipe Summary

Yield: Makes two 9-inch and two 6-inch layers

Recipe Summary

Yield: Makes two 9-inch and two 6-inch layers

Yield: Makes two 9-inch and two 6-inch layers

Makes two 9-inch and two 6-inch layers

Ingredients

Ingredients

  • 1 1/2 cups sifted cake flour
  • 1 cup cornstarch
  • 1 tablespoon baking powder
  • Pinch of salt
  • 10 large eggs, separated, at room temperature
  • 2 1/2 cups sugar
  • 3/4 cup milk, scalded
  • 2 teaspoons vanilla extract

Directions

Heat oven to 350 degrees. Line two 11 1/2-by-17 1/2-inch jelly-roll pans with parchment paper. Sift together flour, cornstarch, baking powder, and salt.

Whip egg yolks and sugar on high speed until thick and pale. Reduce speed to low, and slowly add hot milk and vanilla extract. Beat at high speed until thick again. Transfer to a large bowl. Fold dry ingredients into yolk mixture in three additions.

Wash and dry mixing bowl and beater. Beat egg whites on low speed until frothy. Beat at high speed until soft peaks form.

Fold egg whites into batter in two additions. Divide between prepared pans; bake for about 15 minutes, or until cake is golden brown and springs back when pressed. Let cool completely in pans; cut out two 9-inch and two 6-inch circles.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Vanilla Sponge Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Vanilla Sponge Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest