American Sponge Cake

Ingredients:

6 large eggs, separated

1 cup (200 grams) granulated white sugar, divided

1 teaspoon pure vanilla extract

1 tablespoon water

Zest of 1 medium lemon

1 cup (100 grams) sifted cake flour

3/4 teaspoon cream of tartar

Whipped Cream:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (15 grams) granulated white sugar

Fresh Berries

Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites drying out.

American Sponge Cake:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready an ungreased two-piece 10 inch (25 cm) tube pan.

Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). (Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.)

Meanwhile sift and measure the cake flour and then whisk the flour with 1/4 cup (50 grams) of granulated white sugar. Measure another 1/4 cup (50 grams) of granulated white sugar and set aside for beating with the egg whites.

Place the final 1/2 cup (100 grams) of granulated white sugar in your electric mixer fitted with the paddle attachment (or use a hand mixer). Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the vanilla extract, water, and lemon zest. Sift the flour/sugar mixture over the batter but do not fold in. (You will fold the flour mixture into the batter along with the beaten egg whites.)

In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/4 cup (50 grams) of granulated white sugar and continue beating until the egg whites are shiny and stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. Do not over mix or you will deflate the batter. Pour the batter into the tube pan, evenly spreading the cake batter with your spatula.

Bake in the preheated oven for 30 - 35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and immediately invert. If your tube pan does not have feet then place on top of a bottle or bowl. Cool for at least one hour before unmolding. Run a spatula or sharp knife around the inside of the pan and then remove the center core of the pan. Then run the spatula or knife along the bottom and center core of the pan. Invert the cake onto a greased wire rack.

At this point the cake can be served plain with a dusting of confectioners (powdered or icing) sugar or with fresh fruit and softly whipped cream.

Whipped Cream:

In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

The cake can be stored in the refrigerator in an airtight container for a few days. This cake is best the day it is made.

Tip:

As with most sponge cakes, this American Sponge Cake gets its rise, not from baking powder, but solely from the air whipped into the eggs. So, make sure the eggs are at room temperature and the egg yolks and sugar are beaten until thick, light, and fluffy, which can take as long as five minutes. This long beating time is necessary for it not only gives the baked cake its full volume, it also gives the cake its nice open grain. But care must be taken when folding the beaten egg whites into the egg yolk mixture to ensure that the batter does not deflate too much. A few quick strokes with a rubber spatula or large balloon whisk are all that is needed.

This recipe uses an ungreased tube pan with a removable bottom to give the cake support as well as making it easier to remove. The pan is left ungreased so the batter can cling to the sides of the pan as it bakes and allows the cake to reach its full volume. The hole in the middle of the pan allows the hot air to circulate and reach the center of the cake. Once the cake is baked it is immediately inverted so the baked cake will maintain its volume and keep it from shrinking as it cools. You can serve this cake plain with just a dusting of powdered (confectioners of icing) sugar or with fresh fruit and softly whipped cream.

(joyofbaking.com)