INGREDIENTS

INSTRUCTIONS

Preheat oven to 350.ø Butter and flour two 8 inch round cake pans.
Place the eggs, sugar and vanilla extract in the bowl of electric
mixer-if you have a whisk attachment, use it. Beat at high speed for
10 minutes. The mixture should make a thick ribbon, should be pale
yellow and should have at least tripled in volume. Gradually sift the
flour into the mixture, using a rubber spatula or your hand to fold  it
in gently but thoroughly. Gradually fold in the butter. The butter  is
heavy and wants to sink to the bottom, so be sure you fold it in
thoroughly. You should not have any flour lumps or butter streaks.
Divide the batter between the 2 pans. Place on a cookie sheet and  bake
for 22 to 25 minutes, until pale golden brown, tops spring back  when
touched and cake shrinks slightly from sides of pan. Remove from  oven.
In 5 minutes, turn out onto wire racks. Cakes should be flat,  without
sagging, and soft and springy to the touch. When cool, store  in
plastic bags to keep from drying out. Cakes will keep several days
without refrigeration.  NOTE: Make sure your flour is at room
temperature.  1 Layer Recipe: 3 eggs, at room temperature 1/3    cup
plus 2  tablespoons sugar 1.4    teaspoon vanilla extract 1/3 cup White
Lily  all-purpose flour 3 tablespoons unsalted butter, melted and
cooled  Follow directions for 2 layer cake.  Chocolate Butter Sponge
Cake  Instead of 1 cup flour, use 2/3 cup flour and 1/3 cup cocoa. Sift
together.  Recipe by: From Gottlieb's Bakery 100 Years of Recipes
Cookbook  Posted to Bakery-Shoppe Digest V1 #190 by C4 <c4@groupz.net>
on Aug  15, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2764
Calories From Fat: 890
Total Fat: 100.7g
Cholesterol: 1299.2mg
Sodium: 443.3mg
Potassium: 774.9mg
Carbohydrates: 390.9g
Fiber: 8.4g
Sugar: 152g
Protein: 70.7g