Table of Contents
Bake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests. 6.
Preheat the oven to 350 F. 2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs and mix on medium-high for 2 to 3 minutes.
Spray a quarter sheet pan with nonstick baking spray and line it with parchment, or just line the pan with a silicone mat. Using a spatula, spread the cake batter in an even layer in the pan.
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