Moist and light, this cake is a wonderful base for tiramisu, peach or strawberry shortcake; it is also delicious on on its own. Just sprinkle confectioners' sugar over it and enjoy with your morning coffee, use in tiramisu, or spoon with macerated fruit and top with whipped cream. It is the ultimate good cake for many desserts.
Sponge Cake
adapted from
The Best of Martha Stewart Living
Desserts
adapted from
The Best of Martha Stewart Living
Desserts
Ingredients
1 tablespoon of unsalted butter
for pan
1/2 cup all-purpose flour, plus
more for pan
4 large eggs, separated
1 teaspoon pure vanilla extract
3/ 4 cup sugar
Pinch of salt
1 tablespoon of unsalted butter
for pan
1/2 cup all-purpose flour, plus
more for pan
4 large eggs, separated
1 teaspoon pure vanilla extract
3/ 4 cup sugar
Pinch of salt
Directions
1. Heat oven to 350 degrees F. Butter a 9 - inch - square baking pan. Line bottom of pan with parchment; butter again. Flour the pan, and set aside. In a small bowl, Sift together the flour and cornstarch; set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, bet the egg yolks, vanilla, and 1 / 2 cup sugar until thick and pale, about 5 minutes. Transfer the egg-yolk mixture to a large bowl. Wash a dry the mixture bowl and whisk attachment.
3. Combine the egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 minute.
4. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture. Transfer batter to the pan, and smooth the top with an offset spatula.
5. Bake until a cake tester inserted into the middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool. Turn out the cake, and wrap in plastic until ready to use. Store up to 2 days.
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