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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sponge Cake Basic Vanilla Recipe

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This recipe for Sponge Cake Basic Vanilla is from Rose & Roy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all purpose flour
¼ tsp salt
¼ tsp baking powder
4 eggs at room temperature (yolks and whites separated)
1 cup sugar, divided
½ tbsp pure vanilla extract
⅓ cup cold water

Preheat oven to 180°C (350°F).
Line the bottom of two 20-cm (8-in.) spring form pans with parchment paper. Set aside.
Directions:
Directions:
Sift the flour, salt, and baking powder into a bowl. Set aside.

Using an electric mixer, beat the egg yolks, half the sugar (125 mL or ½ cup), and vanilla extract together until pale. Add water and stir gently.

Add dry ingredients in three batches, mixing gently with a spatula between each addition. Set aside.
In another bowl, use an electric beater to beat egg whites until soft peaks form. Gradually add in remaining sugar and continue beating until stiff peaks form.

Gently fold egg white mixture into reserved cake batter with a spatula.
Divide mixture into the two 20-cm (8-in.) spring form pans. Smooth the batter on top with a spatula.

Bake on middle rack for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Turn upside down on wire rack to cool.

Gently remove from pans.

 

 

 

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