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Sardi's Spongecake More Recipes Like This


Ingredients: Metric Units
1.5 cups plus 2 Tbsp. sifted all-purpose flour (or use 1.75 cups sifted cake flour, omitting cornstarch)
5 tsp. cornstarch
10 eggs
1 cup granulated sugar
1.2 tsp. vanilla extract
1/4 cup cooled, melted butter
Directions:
NOTE: I've been to Sardi's in New York City for lunch. It's great. I didn't get this recipe there, though. It's from the Good Housekeeping Cookbook. Haven't tried recipe yet; will do so soon and adjust if necessary.

Make early in the day, or day or so before:
1. Start heating oven to 350 degrees. Grease and flour three 8-inch layer pans, 1.5 inches deep. Sift flour with cornstarch.

2. Place large bowl in larger pan or bowl of hot, not boiling, water. Into bowl, turn eggs; add sugar. With electric mixer at high speed, or with hand beater, beat egg mixture until just slightly warm. Remove from hot water.

3. Continue beating until egg mixture fills bowl. Beat in vanilla.

4. Over egg mix, sift one third of flour mixture at a time. Carefully fold in each addition until blended (wire whisk makes this easy). Then quickly fold in butter.

5. Turn into prepared pans. Bake 20 mins. or until, when lightly touched in center, no imprint of finger remains. Turn out AT ONCE onto racks; cool, store. Makes three layers.

Enjoy making a cake with this! -Diana
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