Sponge Cake
serves 2-4
A shot of Cognac is the secret ingredient that gives this simply flavored sponge cake a lovely taste. Serve it on its own or with ice cream, whipped cream or berries.
1 tablespoon unsalted butter, melted
3/4 cup sifted cake flour, plus more for preparing the pan
9 tablespoons granulated sugar
3 large eggs, at room temperature, separated
1 pinch kosher or sea salt
1/2 teaspoon pure vanilla extract
Confectioners’ sugar for dusting
2 tablespoons Cognac or other brandy
prep: 20 minutes
total: 40 minutes
10x15-inch rimmed baking sheet
waxed paper
pastry brush
stand mixer
rubber spatula
mixing bowl
offset metal spatula
kitchen towel
small fine-mesh sieve
1. Position a rack in the center of the oven. Preheat the oven to 325F. Brush some of the melted butter over the bottom and sides of a 10-by-15-inch rimmed baking sheet. Line the bottom of the pan and the two short sides with waxed paper. Then turn the paper over, so it is buttered side up. Brush the waxed paper again with butter. Sprinkle the waxed paper and the sides of the pan with flour, tap the pan to distribute the flour evenly, and then shake off the excess flour.
2. In a stand mixer fitted with the whip attachment, combine 6 tablespoons of the granulated sugar, the egg yolks, and salt and beat on medium speed until light, fluffy, and very thick, about 10 minutes. Using a rubber spatula, gradually and gently fold in the flour and vanilla.
3. In a clean bowl, with the cleaned whip attachment, beat the egg whites at medium speed until big bubbles give way to tiny ones, and then start adding the remaining 3 tablespoons sugar. Turn the mixer to high speed once all the sugar is added, and continue beating until very stiff peaks form, 1 to 2 minutes longer. Using a rubber spatula, stir a “gob” of whites into the yolk mixture to lighten it, and then carefully fold in the remaining whites.
4. Pour the batter into the prepared pan, and spread it evenly to the edges using a rubber spatula or, preferably, an offset metal spatula. Bake the cake until the top is light golden brown and springs back when lightly touched, about 15 minutes.
5. While the cake is baking, spread a large linen, regular cotton, or cotton-flour-sack towel on a counter and sprinkle it generously with confectioners’ sugar. When the cake is done, remove it from the oven and immediately invert the pan onto the towel. Lift off the pan and then carefully peel the waxed paper from the cake. Cut all 4 crisp sides (edges) off the cake. Using a small fine-mesh sieve, lightly dust the top of the cake with confectioners’ sugar. Starting from a long side, roll the cake with the towel jelly-roll fashion. (The towel will be rolled inside the cake.) Let the cake cool completely in this rolled position.
