“This is a slight modification of a vanilla sponge cake recipe from Martha Stewart. I have substituted unsalted butter and flour to dust with cooking spray. Recipe uses a round 6'' cake pan.”
READY IN:
1hr
SERVES:
6
YIELD:
1 6'' round cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Spray a 6'' round cake pan. Line bottom with parchment paper. Spray parchment with cooking spray. Sift flour and cornstarch together into a small bowl, set aside.
  2. Beat egg yolks, vanilla and 1/4 c sugar in the bowl with an electric mixer on high speed until pale and thickened, about 5 minutes.
  3. Put egg whites and salt in a clean bowl. Beat on medium speed until soft peaks form, Gradually add 2 tbsp sugar, Beat until stiff peaks form and looks glossy.
  4. Fold egg white mixture into yolk mixture. Fold in flour mixture in 2 batches. Transfer batter to the prepared pan. Bake until cake tester comes out clean, about 35-40 minutes. Cool completely on wire rack.

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