INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees. Line bottom of pan with waxed or
parchment paper so that the paper overhangs the pan at two opposite
ends.  Heat milk with butter in small saucepan over medium heat until
butter  melts. Reduce heat to low and keep hot but do not simmer.  Sift
flour with baking powder twice. Return to sifter and set aside.  In a
large heatproof bowl, use a hand-held whisk to combine sugar,  eggs and
yolks. Set bowl over or in a pan of barely simmering water.  Warm the
mixture, whisking occasionally, until it is lukewarm to the  touch.
(Alternatively, omit the water bath and hold the bowl directly  over
the stove burner, whisking vigorously for about a minute until  the
eggs are warm. This is the quickest, easiest method but you must  whisk
the eggs continuously to keep them from starting to scramble).
Transfer bowl to electric mixer; beat at high speed until mixture has
cooled, tripled in volume and has the consistency of thick whipped
cream.  Sift one-third of flour mixture over batter and fold it gently,
by  hand, using the largest rubber spatula you have. Fold in half the
remaining flour; then fold in the remaining flour.  Pour hot milk and
butter into batter and fold well, scraping the  bottom each time and
bringing the batter up the sides of the bowl  until you can no longer
see traces of liquid. Transfer batter into  prepared pan and spread
evenly. Bake until cake is browned, starts to  shrink from the sides of
pan, and springs back when lightly pressed:  about 10 minutes. Cool
cake in pan, on a rack. When cake is cool, run  a small knife or
spatula around the edges to release before  unmolding. Cool completely
before filling.  Yield: One Sponge Sheet  Busted and entered for you
by: Bill Webster  CHEF DU JOUR ALICE MEDRICH SHOW #DJ9152  Converted by
MM_Buster v2.0m.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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