INGREDIENTS

INSTRUCTIONS

EQUIPMENT
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
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