Butter Sponge Cake Recipe
Ingredients
| Eggs | 5 | |
| 1 cup less | ||
| Sugar | 1 Tablespoon | |
| Vanilla extract | 1/4 Teaspoon | |
| Almond extract | 1/8 Teaspoon | |
| Cake flour | 1 1/4 Cup (16 tbs), sifted | |
| Butter | 3 Tablespoon, cooled | |
Directions
Butter bottom of a 15x10 x 1inch jelly roll pan; line with waxed paper and butter paper.
Set aside.
Combine eggs and sugar in the top of a 3-quart double boiler.
Set top over simmering water and beat constantly until mixture is thick and piles softly (about 10 minutes with electric mixer).
Remove from heat; set top in cold water and continue beating until mixture is cooled, about 15 minutes.
Blend in the extracts.
Sift one fourth of the flour at a time over egg mixture, gently folding just until blended after each addition.
Gradually add the melted butter, folding only until blended.
Immediately turn batter into prepared pan and spread evenly.
Bake at 325°F about 25 minutes, or until cake tests done.
Loosen edges with a sharp knife and remove cake from pan.
Carefully peel off paper and cool cake, top side up, on wire rack.
Set aside.
Combine eggs and sugar in the top of a 3-quart double boiler.
Set top over simmering water and beat constantly until mixture is thick and piles softly (about 10 minutes with electric mixer).
Remove from heat; set top in cold water and continue beating until mixture is cooled, about 15 minutes.
Blend in the extracts.
Sift one fourth of the flour at a time over egg mixture, gently folding just until blended after each addition.
Gradually add the melted butter, folding only until blended.
Immediately turn batter into prepared pan and spread evenly.
Bake at 325°F about 25 minutes, or until cake tests done.
Loosen edges with a sharp knife and remove cake from pan.
Carefully peel off paper and cool cake, top side up, on wire rack.
Chef
