Yellow Sponge Cake

50 Ratings
  • 5 7
  • 4 7
  • 3 19
  • 2 11
  • 1 6

Make two batches of this thin genoise (it's baked in a sheet pan!) for our berries-and-cream-filled Mother's Day Cake.

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Credit: Bryan Gardner

Recipe Summary test

Yield:
Makes one 13-by-18-inch cake
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Ingredients

Directions

  • 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.

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  • 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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Reviews (3)

50 Ratings
  • 5 7
  • 4 7
  • 3 19
  • 2 11
  • 1 6
Martha Stewart Member
01/02/2017
There is no way that anyone has produced anything that looks like a cake with the ingredients listed in this recipe. A 13 x 18 cake pan cant be filled by a single cup of flour. Eight eggs? The mix of these ingredients barely covered the pan when poured in and after 18 minutes it created a 1/4 inch thick egg fritter. I made an account on this web site just to say how bad this "cake" was. I can only assume that the ingredients were improperly transcribed but I'll never use this web site again.
Martha Stewart Member
07/06/2011
Usually any cake recipe I have tried from here is great. This is not one of them. It is horrible!! DO NOT waste your time or money on making this cake. I was planning on making it for my son's 1st birthday party and I made this as a "practice" cake to see how it turned out before the big day. Boy am I glad I did that beforehand! It is extremely thin and has the consistency of an old sponge and doesn't taste much better. Sorry Martha, you missed the mark with this one :(
Martha Stewart Member
03/05/2008
Hi I made this cake and it did'nt turn out . It dose not call for any milk or oil just the eggs which is the only liquid in the rescipe. The cake was flat about a inch high and it didn't cook all the way in the middle I tried it and it was nasty. I think it should call for some other kind of liquid.
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