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Basic Sponge Cake

Joan Thompson, Hinsdale, Illinois


6 eggs
6 egg yolks
1 cup sugar
1 cup sifted flour
1/2 cup clarified butter, cooled
1 tsp. vanilla extract

Preheat oven to 350 degrees.

Stir together eggs, yolks, and sugar in a bowl.

Place the bowl in a smaller saucepan containing hot water, but not enough to touch bottom of bowl. Place both over low heat; water should not boil.

Beat the mixture continuously as it warms. You can tell when the beaten eggs are warm enough by dipping a finger into them; not more than 1 drop should fall from your finger.

Remove from heat and beat with an electric mixer at high speed for about 15 minutes, or until the mixture cools and is very fluffy. The genoise mixture will be triple in volume and have the consistency of whipped cream.

Sprinkle flour in the mixture. At the same time gradually add clarified butter and vanilla. Fold into mixture very carefully and delicately.

Grease and lightly flour pans required by your recipe.

Layer cake tins or a jelly roll pan. Pour in the batter.

Bake in a 350 degree oven for 25 to 30 minutes, or until cake is browned lightly and shrinks away form the sides of the pan. Immediately remove cakes from pan or tins and place on rack for cooling.

NOTE: Haven't been able to find praline paste, make it without! This makes much more than needed for a 1 quart mold. I make 1 quart and one 2 quart, freeze one. The chocolate icing is much to thin, try much less water or frost with successive thin layers, chilling in between. The sponge cake recipe is too much for one jelly roll pan, try two.

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