Foolproof Sponge Cake

Name: Foolproof Sponge Cake
Yield: Serves 16 to 20 (Makes two 8- or 9-inch cakes)
Ingredients: 1/2 cup, cake flour; 1/4 cup, unbleached all-purpose flour; 1 teaspoon, baking powder; 1/4 teaspoon, table salt; 3 tablespoons, milk; 2 tablespoons, unsalted butter; 1/2 teaspoon, vanilla extract; 5 , eggs, room temperature; 3/4 cup, granulated sugar

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Appears in Cook's Illustrated September/October 1998

Desserts or Baked Goods

Cakes

SERVES16 to 20 (Makes two 8- or 9-inch cakes)

TIME1¼ hours

WHY THIS RECIPE WORKS

We wanted a sponge cake recipe that gave us a fairly light cake, one with a springy but delicate texture that could stand up nicely to custard fillings. After fine-tuning a "classic" hot milk sponge cake recipe—adding butter for f...

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