Yellow Sheet Cake
- Yield: Makes one 13-by-18-inch sheet cake
Source: Martha Stewart Living Television
- 2/3 cup unsalted butter, melted, plus more for pans
- 1 cup all-purpose flour
- 1/3 cup plus 2 tablespoons cornstarch
- 8 large eggs, room temperature
- 1 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
Heat oven to 350 degrees. Butter a 13-by-18-inch baking pan, and line with parchment paper; set aside. On a piece of parchment paper, sift together flour and cornstarch; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, granulated sugar, salt, and vanilla extract. Beat on high speed until mixture is thick and holds a ribbonlike trail on the surface when the whisk is raised, about 5 minutes.
Holding parchment paper like a funnel, add flour mixture to egg mixture. With machine running on low speed, mix until just combined. In a steady stream, add 2/3 cup melted butter; mix until just combined. Remove bowl from mixer; detach whisk. Using the whisk, fold mixture several times.
Spread batter evenly into prepared pan. Bake cake until center springs back when touched with a finger, about 18 minutes. Transfer to a wire rack until completely cool.