RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6636
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| Recipe Name: |
Vanilla Sponge Cake - Copy - Copy - Copy |
| Source: |
Martha Stewart Living |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.07
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields one 11-by-17-inch sheet cake and one 9-inch round cake. The cakes can be made ahead, cooled completely, and frozen for up to 2 weeks. Thaw completely at room temperature.
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Ingredients:
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Directions:
Preheat the oven to 350 degrees. Butter the bottom and sides of an 11-by-17-inch rimmed baking sheet and a 9-inch-diameter round cake pan. Line the bottom of each pan with parchment paper and butter again. Flour the pans, and set aside. In a small bowl, sift together the flour and cornstarch; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and ¾ cup sugar on high until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.
Combine the egg whites and salt in the mixer bowl, and beat on medium speed until soft peaks form, about 1 ½ minutes. With the mixer running, slowly add the remaining 6 tablespoons sugar. Continue beating until stiff and glossy, about 1 minute.
Fold the egg white mixture into the egg yolk mixture. In thee additions, fold the reserved flour mixture into the egg mixture. Transfer two thirds of the batter to the baking sheet, and smooth the top with an offset spatula. Transfer the remaining batter to the round pan; smooth the top with the spatula. Bake until light golden brown and a cake tester comes out clean, about 20 minutes. Transfer the pans to wire racks to cool; turn out the cakes, remove the parchment paper, and wrap in plastic wrap until ready to use. |
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| Nutrition per Serving: |
| Calories: |
180 |
Total Carbs: |
32.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
105.5 |
Fat: |
3.5 |
Protein: |
3.81 |
| Fiber: |
0.19 |
Sodium: |
84.48 |
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