INGREDIENTS

INSTRUCTIONS

Preheat oven to 350.° 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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