Sponge Cake Recipe

 

Sponge Cake Recipe

2-3 sticks of non salted butter
2-3 cups of cake flour 13-15 free range of eggs
2-3 cups of very fine sugar
2-3 teaspoon of pure vanilla extract
1 Pinch of salt
Also prepare a Confectioner’s sugar, for dusting

Directions

1. Prepare by preheating the oven to 350 degrees. Mix together egg yolks and a cup very fine sugar in a large bowl set over a pan of water til the sugar has dissolved and mixture becomes warm for 3 to 5 minutes. Take it away from the heat and mix it with a mixer on a not so high and not so low  speed till it will be pale and thick enough to make a ribbon that dissolves into itself for about 5 minutes. Mix  in the vanilla and the salt as well; place it in to a large bowl.

2. Mix egg whites till it will be softened. add slowly the remaining very fine sugar and beat in on medium high speed til it hardens a bit, and a glossy form as well for 2 minutes. Fold ⅓ of egg whites in to egg yolks, and the next thing to do is to gently fold in remaining egg whites. Filter the flour on the top and slowly start to fold it in. When it is all folded, place a liquefied butter down the side of the bowl and just fold it until you can come up with an incorporated and smooth texture.

3. Split the batter among the pans and bake it til a toothpick that is inserted in the middle comes out, do this for 25 minutes for four rounds, or for about 15 minutes for sheets, circling and changing racks. When baking in a circle or a round pans, turn the cake upside down and take of the very thin polish paper, and then turn it upside down again. Let it cool right side up. When you use baking sheets and made  a rolled cake, turn the cake upside down onto a kitchen towel but dusted with confectioner’s sugar. Sprinkle it by dusting the top of cake with confectioner’s sugar then roll it up in towel. Then Let it totally cool for 60, prior to unroll and distribute the filling