Makes: At least 10 servings
Time: About 50 minutes
This cake’s texture is created entirely from whipped egg whites—no leavening needed. With its only fat coming from the egg yolks, it’s light and airy. And as its name suggests, it’s perfect with sauces and glazes of all kinds, which it soaks up. You may use granulated sugar and sifted all-purpose flour, but the combination of superfine sugar and cake flour (see page 192 to make your own versions of either) ensures extra-delicate results. For a light dessert, fill the layers with Whipped Cream and sliced strawberries. This is also ideal for Jelly-Roll Cakes, and the leftovers make excellent Trifles.
1. Heat the oven to 350°F. Grease the bottom and sides of two 9-inch or three 8-inch layer cake pans, line the bottoms with a circle of wax paper or parchment, butter the paper, and flour the pans.
2. Combine the egg yolks and ¾ cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until the mixture becomes pale and thick, 3 to 5 minutes. Stir in the vanilla and salt.
3. Wash and dry the beaters thoroughly. In a large bowl, beat the egg whites until soft peaks form. Add the remaining ¼ cup sugar gradually, beating on medium-high speed until the whites form stiff, glossy peaks, about 2 minutes. Fold the yolk mixture, one-third at a time, into the whites. Sift the flour over the mixture and fold gently until nearly incorporated.
4. Divide the batter evenly between the pans and bake until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs, 20 to 25 minutes. Let the cakes cool in the pans for 5 minutes, then invert onto a rack to finish cooling; remove the paper and turn over to cool right side up.
5. Frost or glaze if you like and store at room temperature. If you’re not frosting right away, you can wrap each layer tightly with plastic wrap and store at room temperature for up to 2 days or wrap in plastic wrap and foil and store in the freezer for up to a few months.
GLUTEN-FREE SPONGE CAKE Substitute potato starch or cornstarch for the cake flour; if using the latter, sift it twice before using.
CHOCOLATE SPONGE CAKE Substitute cocoa powder for ½ cup of the cake flour. Top the cake with Chocolate Buttercream or Chocolate Ganache.