VANILLA SPONGE CAKE
This is a slight modification of a vanilla sponge cake recipe from Martha Stewart. I have substituted unsalted butter and flour to dust with cooking spray. Recipe uses a round 6'' cake pan.
Provided by Just Happy
Categories Dessert
Time 1h
Yield 1 6'' round cake, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Spray a 6'' round cake pan. Line bottom with parchment paper. Spray parchment with cooking spray. Sift flour and cornstarch together into a small bowl, set aside.
- Beat egg yolks, vanilla and 1/4 c sugar in the bowl with an electric mixer on high speed until pale and thickened, about 5 minutes.
- Put egg whites and salt in a clean bowl. Beat on medium speed until soft peaks form, Gradually add 2 tbsp sugar, Beat until stiff peaks form and looks glossy.
- Fold egg white mixture into yolk mixture. Fold in flour mixture in 2 batches. Transfer batter to the prepared pan. Bake until cake tester comes out clean, about 35-40 minutes. Cool completely on wire rack.
Nutrition Facts : Calories 113.3, Fat 1.7, SaturatedFat 0.5, Cholesterol 70.5, Sodium 49.8, Carbohydrate 21.6, Fiber 0.2, Sugar 12.7, Protein 2.6
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