White Sponge Cake Recipes

SPONGE CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch round cake pans or two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment; butter parchment and flour pans, tapping out excess flour. Whisk together egg yolks and 1 cup granulated sugar in a bowl set over a saucepan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Remove from heat and beat with a mixer on medium-high speed until pale and thick enough to form a ribbon that dissolves onto itself, 3 to 5 minutes. Beat in vanilla and salt; transfer to a large bowl.
• Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat on medium-high speed until stiff, glossy peaks form, about 2 minutes. Fold one third of egg whites into yolks, then gently fold in remaining whites. Sift flour over top and gently start to fold in. When nearly all is folded in, pour melted butter down side of bowl and fold just until incorporated and smooth.
• Divide batter among pans and bake until a toothpick inserted in centers comes out clean, about 25 minutes for rounds, or 15 minutes for sheets, rotating and switching racks halfway through. If baking in round pans, immediately invert cake and remove parchment, then reinvert and cool right side up. If using baking sheets and making a rolled cake, immediately invert cake onto a kitchen towel dusted with confectioner's sugar. Dust top of cake with confectioner's sugar and roll up in towel. Let cool completely, about 1 hour, before unrolling and spreading with filling.

WHITE SPONGE CAKE

Steps:

• Preheat oven to 400 degrees F.
• Grease 3- 12 inch cake pans, set aside.
• In an electric mixing bowl with a wire whip attachment, add 1 Egg Yolk& 2 Whole Eggs.
• Add, one ingredient at a time: Sugar, Salt, Baking Powder and Cake Flour.
• Whip until smooth and appearance is light and yellow.
• Add Oil.
• Continue to mix 1 minute until fully incorporated.
• In a separate clean, dry bowl, with wire whip, add Egg Whites.
• Whip until stiff, but not dry peaks.
• In a separate bowl, combine Granulated Sugar and Cream of Tartar Add to egg whites and mix quickly.
• Remove egg white mixture to a large, dry mixing bowl.
• Incorporate the first mix a little at a time by folding in and mixing by hand.
• Be careful not to overmix (note:For a lemon flavored cake you can add 2 teaspoons lemon extract).
• Spoon finished mixture into cake pans, spreading evenly.
• Bake at 400 degrees for 35 to 40 minutes.
• Cooking time may vary according to equipment and environment.
• If using an alternate size pan, the heat should be adjusted.
• The deeper and wider your cake pan, the lower you should have the heat.
• Check for doneness by inserting a toothpick into cake, when it comes out clean, cake is done.
• Cool cakes on rack before removing from pans.
• Fill layers with desired filling and frost with lots of whiped cream.