Foolproof Sponge Cake(Cook's Illustrated) Recipe

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Foolproof Sponge Cake(Cook's Illustrated)
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Ingredients
9
Count
Nutrition
372
Calories
Total time
46
Minutes
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Ingredients:

Directions:

  1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease two 8- or 9-inch cake pans and cover pan bottoms with a round of parchment paper. Whisk flours, baking powder, and salt in a medium bowl (or sift onto waxed paper). Heat milk and butter in a small saucepan over low heat until butter melts. Remove from heat and add vanilla; cover and keep warm.
  2. Separate three of the eggs, placing whites in bowl of standing mixer fitted with whisk attachment (or large mixing bowl if using hand mixer or whisk) and reserving the 3 yolks plus remaining 2 whole eggs in another mixing bowl. Beat the 3 whites on high speed (or whisk) until whites are foamy. Gradually add 6 tablespoons of the sugar; continue to beat whites to soft, moist peaks. (Do not over-beat.) If using a standing mixer, transfer egg whites to a large bowl and add yolk/whole egg mixture to mixing bowl.
  3. Beat the 3 yolks & 2 whole egg mixture with remaining 6 tablespoons sugar. Beat on medium-high speed (setting 8 on a KitchenAid) until eggs are very thick and a pale yellow color, about 5 minutes (or 12 minutes by hand). Add beaten eggs to whites.
  4. Sprinkle flour mixture over beaten eggs and whites; fold very gently 12 times with a large rubber spatula. Make a well in one side of batter and pour milk mixture into bowl. Continue folding until batter shows no trace of flour, and whites and whole eggs are evenly mixed, about 8 additional strokes.
  5. Immediately pour batter into prepared baking pans; bake until cake tops are light brown and feel firm and spring back when touched, about 16 minutes for 9-inch cake pans and 20 minutes for 8-inch cake pans.
  6. Immediately run a knife around pan perimeter to loosen cake. Cover pan with large plate. Using a towel, invert pan and remove pan from cake. Peel off parchment. Re-invert cake from plate onto rack, (see illustrations below). Repeat with remaining cake and continue with one of the related recipes.
  7. Step-by-Step Folding Without Deflating: With spatula perpendicular to the batter, cut through the center down to the bottom of the bowl.
  8. Holding the spatula blade flat against the bowl, scoop along bottom, then slide up the side of the bowl.
  9. Fold over, lifting the spatula high so that the batter falls without the spatula pressing down the batter.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 371.74 Kcal (1556 kJ)
Calories from fat 103.5 Kcal
% Daily Value*
Total Fat 11.5g 18%
Cholesterol 220.09mg 73%
Sodium 231.1mg 10%
Potassium 249.68mg 5%
Total Carbs 58.58g 20%
Sugars 38.14g 153%
Dietary Fiber 0.6g 2%
Protein 9.72g 19%
Vitamin A 0.1mg 2%
Iron 2.8mg 15%
Calcium 104.8mg 10%
Amount Per 100 g
Calories 269.03 Kcal (1126 kJ)
Calories from fat 74.9 Kcal
% Daily Value*
Total Fat 8.32g 18%
Cholesterol 159.28mg 73%
Sodium 167.24mg 10%
Potassium 180.69mg 5%
Total Carbs 42.39g 20%
Sugars 27.6g 153%
Dietary Fiber 0.44g 2%
Protein 7.03g 19%
Vitamin A 0.1mg 2%
Iron 2mg 15%
Calcium 75.8mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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