Recipe(tried): Sponge Cake; Vanilla Sponge Cake

Sponge Cake (Pan Di Spagna)(Genoise)

4 large Eggs; separate
1 tsp Vanilla extract
3/4 cup Sugar
1/2 cup All-purpose flour
1/2 cup Cornstarch
1 pinch Salt

Butter and line with parchment paper a 9-or 10-inch round cake pan that is 2-inches deep.

In a medium mixing bowl, whisk the yolks with the vanilla. Whisk in half the sugar and continue to beat until very light and frothy, about 5 minutes, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip.

Combine the flour and cornstarch and sift once to aerate.

In a clean, dry bowl, beat the egg whites with the salt until they hold a very soft peak, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip. Beating faster, add the remaining sugar in a very slow stream, beating until the egg whites hold a firm peak.

Fold the yolk mixture into the whites with a rubber spatula.

Sift the flour and cornstarch over the eggs in 3 additions, folding them in gradually. Do not overmix the batter.

Pour the batter into the prepared pan and smooth the top. Bake at 350F for 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of your hand. Immediately loosen the layer from the side of the pan with a small knife or spatula. Invert the layer onto a rack and leave the paper stuck to it. Turn the layer right side up and cool it on a rack. Unless you are going to use the layer within a few hours, double-wrap tightly in plastic and keep in the refrigerator up to 5 days, or freeze. Source: Cooking Live, (Courtesy of Nick Malgieri), TVFN. MM Waldine Van Geffen.

Vanilla Sponge Cake
Recipe from: Southern Living
Yield: one 10-inch cake

1 cup Cake flour; sifted
1/2 cup Sugar; divided
4 Egg yolks
1/2 tsp Vanilla extract
10 Egg whites
1 tsp Cream of tartar
1/2 tsp Salt
3/4 cup Sugar
1/2 tsp Vanilla extract

Sift flour and 1/2 cup sugar together 3 times; set aside.

Beat egg yolks at high speed of an electric mixer 4 minutes or until thick and lemon colored. Add 1/2 teaspoon of vanilla extract; beat at medium speed an additional 5 minutes or until thick. Set aside.

Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time; continue beating until stiff peaks form.

Sprinkle one-fourth of flour mixture over egg whites; gently fold it in. Repeat procedure with remaining flour, adding one-fourth of the mixture at a time.

Fold 1/2 teaspoon vanilla into the egg white mixture.

Gently fold beaten egg yolks into egg white mixture.

Pour the mixture into an ungreased 10-inch tube pan. Bake at 350 degrees for 45 to 50 minutes or until cake springs back when lightly touched. Invert pan carefully. Let cake cool in pan 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan.