This versatile cake is a great base for other desserts, from a lemony roulade to chocolate-orange trifles to a decadent White Forest cake. It always comes out light and springy, yet sturdy enough to soak up flavorings without disintegrating. Bake it as a thin sheet, a square, or a round, depending on how you’ll be using it later.
Category: Desserts
Cuisine: not set
4 oz. (3/4 cup plus 2 Tbs.) unbleached all-purpose flour
1 tsp. baking powder
3 large eggs at room temperature
3 large egg yolks at room temperature
3/4 cup granulated sugar
1 tsp. pure vanilla extract
1/8 tsp. table salt
1/4 cup whole milk
1 oz. (2 Tbs.) unsalted butter cut into smaller pieces
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