This is a sponge cake.
Having the eggs warm and whipping them to the proper consistency are the keys to making this cake successfully. Warm the egss and stand mixer bowl with hot top water before whipping.
The eggs are properly whipped when they get light and thick, resembling softly whipped cream. Lift the whip from the bowl and the batter should slowly flow from the whip in a ribbon that slowly incorporates back into the batter.
This recipe makes a two layer cake.
Prep: Cover the in-shell eggs with hot tap water. Allow eggs to sit for five minutes to warm them up.
Prep: Heat oven to 350 degrees.
Prep: Butter/flour/parchment two 8" round cake pans.
1. Stand Mixer/whip: Whip the warm eggs for 5 minutes.
2. Slowly add sugar and beat for at least 5 more minutes.
3. Meanwhile, sift the flour, baking powder, and salt in a large bowl; set aside.
4. Meanwhile, scald milk and butter, then add vanilla; set aside.
5. At low speed, add dry ingredients to wet. Mix until just incorporated.
6. Remove bowl from mixer,
7. Hand fold the scalled milk mixture into the flour/egg mixture. The batter will be thin.
8. Divide the batter between the two pans (500 g each).
8. Bake 25 to 30 minutes or until the cake is golden brown and springy to the touch.
9. Cool on wire rack for 10 minutes then carefully remove from pan (carefully).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2042g) | ||
Recipe Makes: Servings | ||
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Calories: 5749 | ||
Calories from Fat: 2102 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 233.6g | 311 % | |
Saturated Fat 131.1g | 656 % | |
Monounsaturated Fat 64.1g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 2186.6mg | 673 % | |
Sodium 113681.6mg | 3920 % | |
Potassium 1873.7mg | 49 % | |
Total Carbohydrate 759.9g | 224 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 743.6g | ||
Protein 136.3g | 195 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5749
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