YELLOW SPONGE CAKE
Make two batches of this thin genoise (it's baked in a sheet pan!) for our berries-and-cream-filled Mother's Day Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 13-by-18-inch cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter a rimmed baking sheet and line with parchment; set aside. On a piece of parchment, sift together flour and cornstarch; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugar, salt, and vanilla. Beat on high speed until mixture is thick and holds a ribbon-like trail on surface when whisk is raised, about 5 minutes.
- Holding parchment like a funnel, gradually add flour mixture to egg mixture in two batches. With machine running on low speed, mix until just combined. In a steady stream, add butter; mix until just combined. Remove bowl from mixer; detach whisk. Using the whisk, fold mixture several times.
- Spread batter evenly into prepared sheet. Bake until center springs back when lightly touched and edges pull away from sides, 20 to 24 minutes. Transfer to a wire rack and let cool completely.
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