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American Sponge Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Have ready an ungreased two-piece 10 inch (25 cm) tube pan. Separate the cold eggs, placing the yolks in one bowl and the whites in another bowl. Cover the bowls with plastic wrap and bring…
This cake is wonderfully light and airy and it contains just three basic ingredients: eggs, sugar, and flour. It’s leavened solely by the air beaten into the eggs. Normally, sponge cakes are made with just flour, but this recipe calls for replacing some of the cake flour with cornstarch (corn flour) to make the cake’s crumb even more tender.
Now, beating the egg yolks and egg whites separately produces an elastic sponge cake that allows the cake to be rolled without cracking. The recipe calls for separating only two of the eggs, not all four eggs. One thing I would like to try is separating all four eggs to see what difference that would make to the finished cake.
As with a lot of sponge cakes, this American Sponge Cake gets most of its rise from the air whipped into the eggs. The eggs are first separated and this is easier to do when the eggs are still cold.
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