Back to Yellow Sponge Cake
All Reviews for Yellow Sponge Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Yellow Sponge Cake
Credit:
Bryan Gardner
Recipe Summary
Yield: Makes one 13-by-18-inch cake
Ingredients
Ingredient Checklist
2/3 cup unsalted butter, melted, plus more for pans
1 cup unbleached all-purpose flour
1/3 cup plus 2 tablespoons cornstarch
8 large eggs, room temperature
1 cup sugar
1/4 teaspoon kosher salt
2 teaspoons pure vanilla extract
Gallery
Yellow Sponge Cake
Credit:
Bryan Gardner
Recipe Summary
Yield: Makes one 13-by-18-inch cake
Gallery
Yellow Sponge Cake
Credit:
Bryan Gardner
Yellow Sponge Cake
Credit:
Bryan Gardner
Yellow Sponge Cake
Recipe Summary
Yield: Makes one 13-by-18-inch cake
Recipe Summary
Yield: Makes one 13-by-18-inch cake
Yield: Makes one 13-by-18-inch cake
Makes one 13-by-18-inch cake
Ingredients
Ingredients
- 2/3 cup unsalted butter, melted, plus more for pans
- 1 cup unbleached all-purpose flour
- 1/3 cup plus 2 tablespoons cornstarch
- 8 large eggs, room temperature
- 1 cup sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
Directions
Preheat oven to 350 degrees. Butter a rimmed baking sheet and line with parchment; set aside. On a piece of parchment, sift together flour and cornstarch; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugar, salt, and vanilla. Beat on high speed until mixture is thick and holds a ribbon-like trail on surface when whisk is raised, about 5 minutes.
Holding parchment like a funnel, gradually add flour mixture to egg mixture in two batches. With machine running on low speed, mix until just combined. In a steady stream, add butter; mix until just combined. Remove bowl from mixer; detach whisk. Using the whisk, fold mixture several times.
Spread batter evenly into prepared sheet. Bake until center springs back when lightly touched and edges pull away from sides, 20 to 24 minutes. Transfer to a wire rack and let cool completely.
Reviews (3)
Add Rating & Review
50 Ratings
5 star values:
7
4 star values:
7
3 star values:
19
2 star values:
11
1 star values:
6
Reviews (3)
Add Rating & Review
50 Ratings
5 star values:
7
4 star values:
7
3 star values:
19
2 star values:
11
1 star values:
6
Add Rating & Review
50 Ratings
5 star values:
7
4 star values:
7
3 star values:
19
2 star values:
11
1 star values:
6
50 Ratings
5 star values:
7
4 star values:
7
3 star values:
19
2 star values:
11
1 star values:
6
50 Ratings
5 star values:
7
4 star values:
7
3 star values:
19
2 star values:
11
1 star values:
6
- 5 star values:
- 7
- 4 star values:
- 7
- 3 star values:
- 19
- 2 star values:
- 11
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
01/02/2017
There is no way that anyone has produced anything that looks like a cake with the ingredients listed in this recipe. A 13 x 18 cake pan cant be filled by a single cup of flour. Eight eggs? The mix of these ingredients barely covered the pan when poured in and after 18 minutes it created a 1/4 inch thick egg fritter. I made an account on this web site just to say how bad this "cake" was. I can only assume that the ingredients were improperly transcribed but I'll never use this web site again.
Martha Stewart Member
Rating: 1 stars
07/06/2011
Usually any cake recipe I have tried from here is great. This is not one of them. It is horrible!! DO NOT waste your time or money on making this cake. I was planning on making it for my son's 1st birthday party and I made this as a "practice" cake to see how it turned out before the big day. Boy am I glad I did that beforehand! It is extremely thin and has the consistency of an old sponge and doesn't taste much better. Sorry Martha, you missed the mark with this one :(
Martha Stewart Member
Rating: Unrated
03/05/2008
Hi I made this cake and it did'nt turn out . It dose not call for any milk or oil just the eggs which is the only liquid in the rescipe. The cake was flat about a inch high and it didn't cook all the way in the middle I tried it and it was nasty. I think it should call for some other kind of liquid.
Martha Stewart Member
Rating: Unrated
01/02/2017
There is no way that anyone has produced anything that looks like a cake with the ingredients listed in this recipe. A 13 x 18 cake pan cant be filled by a single cup of flour. Eight eggs? The mix of these ingredients barely covered the pan when poured in and after 18 minutes it created a 1/4 inch thick egg fritter. I made an account on this web site just to say how bad this "cake" was. I can only assume that the ingredients were improperly transcribed but I'll never use this web site again.
Rating: Unrated
Rating: 1 stars
07/06/2011
Usually any cake recipe I have tried from here is great. This is not one of them. It is horrible!! DO NOT waste your time or money on making this cake. I was planning on making it for my son's 1st birthday party and I made this as a "practice" cake to see how it turned out before the big day. Boy am I glad I did that beforehand! It is extremely thin and has the consistency of an old sponge and doesn't taste much better. Sorry Martha, you missed the mark with this one :(
Rating: 1 stars
Rating: Unrated
03/05/2008
Hi I made this cake and it did'nt turn out . It dose not call for any milk or oil just the eggs which is the only liquid in the rescipe. The cake was flat about a inch high and it didn't cook all the way in the middle I tried it and it was nasty. I think it should call for some other kind of liquid.
All Reviews for Yellow Sponge Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Yellow Sponge Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
