Vanilla Sponge Cake

Name: Vanilla Sponge Cake
Ingredients: 1 tablespoon unsalted butter, for pan; 0.5 cup all-purpose flour, plus more for pan; 0.5 cup cornstarch; 4 large eggs, separated; 1 teaspoon pure vanilla extract; 0.75 cup sugar; Pinch of salt

3.0

(176)

3 Reviews

By

Martha Stewart Editors

Updated on March 31, 2021

Yield:

1 9-inch-square cake

Use this vanilla sponge cake recipe to make Tiramisu Ice Cream Cake. To make our Watermelon Bombe, use a half batch of this recipe: Divide the batter between two 6-inch-round layer-cake pans, and bake for 35 minutes. Use one layer for the bombe, and freeze the second layer for later use.

Ingredients

1 tablespoon unsalted butter, for pan
½ cup all-purpose flour, plus more for pan
½ cup cornstarch
4 large eggs, separated
1 teaspoon pure vanilla extract
¾ cup sugar
Pinch of salt

Directions

Preheat oven to 350 degrees. Butter a 9-inch square baking dish. Line bottom with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Sift together flour and cornstarch into a small bowl; set aside.
Put yolks, vanilla, and 1/2 cup sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a large bowl.
Put egg whites and salt into the clean bowl of an electric mixer fitted with the clean whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Continue beating until stiff, glossy peaks form, 2 to 3 minutes.
Using a rubber spatula, fold egg white mixture into the yolk mixture. Fold in reserved flour mixture in 3 batches. Transfer batter to prepared pan; smooth top with an offset spatula.
Bake until a cake tester inserted into center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. Turn out cake onto rack. Cake can be wrapped well in plastic and stored at room temperature up to 2 days.