Yields one 9 inch cake

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Name: Vanilla Sponge Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 1 tablespoon unslted butter for pan; 1/2 cup All purpose flour and more for pan; 1/2 cup Corn starch; 4 large eggs separated; 1 teaspoon Vanilla extract; 3/4 cup Sugar; pinch Salt

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INGREDIENTS

1 tablespoon unslted butter ; for pan
1/2 cup All purpose flour ; and more for pan
1/2 cup Corn starch
4 large eggs ; separated
1 teaspoon Vanilla extract
3/4 cup Sugar
pinch Salt

Servings

INSTRUCTIONS

1. 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.

2. Put yolks, vanilla, and 1/2 cup sugar into the bowl of an electric mixer fitted with the wire whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a large bowl.

3. 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 c sugar in a slow, steady stream. Continue beating until stiff, glossy peaks form, 2-3 minutes.

4. 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.

5. 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 into plastic and stored at room temperature up to 2 days.

NOTES

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Vanilla Sponge Cake

1 tablespoon unslted butter for pan
1/2 cup All purpose flour and more for pan
1/2 cup Corn starch
4 large eggs separated
1 teaspoon Vanilla extract
3/4 cup Sugar
 pinch Salt

2. Put yolks, vanilla, and 1/2 cup sugar into the bowl of an electric mixer fitted with the wire whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a large bowl.

4. 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.

5. 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 into plastic and stored at room temperature up to 2 days.

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Nutrition

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Serving Size: 1 Serving (770g)
Recipe Makes: 1 Servings

Calories: 2423
Calories from Fat: 172 (7%)

Amt Per Serving		% DV

	Total Fat 19.1g	25 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 2.7g
Cholesterol 744.5mg		229 %
Sodium 255.9mg		9 %
Potassium 654.3mg		17 %
Total Carbohydrate 561.5g		165 %
	Dietary Fiber 42.6g	171 %
	Sugars, other 518.8g
Protein 31.7g		45 %
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.

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Calories per serving: 2423

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