Sponge Cake

By á-46

Ingredients

• Recipe courtesy Emeril Lagasse
• 1/2 cup milk
• 2 teaspoons plus 2 tablespoons unsalted butter
• 8 large eggs
• 1 cup plus 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• Directions
• Preheat the oven to 350 degrees F.

Preparation

Step 1

In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes.

With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl.

Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar.

Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.