Cheap Sponge Cake

By the RecipeCafe Archives

Ingredients

• 3 large egg yolks
• 1 cup (200 g) granulated sugar
• 1 tablespoon (15 ml) hot water
• 1 cup (120 g) all-purpose flour
• 1 ¼ teaspoons baking powder
• 1 ¼ teaspoon salt
• 3 large egg whites
• 2 teaspoons (10 ml) white vinegar

Instructions

1. 1. Heat the oven to 350°F (175°C). Butter and flour a 9-inch (23 cm) round cake pan, tapping out any excess flour.
2. 2. In a large bowl, beat the egg yolks until thick and lemon-colored, 3–5 minutes by hand or 2–3 minutes with a hand mixer — the mixture should fall in a slow ribbon when the beater is lifted.
3. 3. Add the sugar gradually, continuing to beat until the mixture is pale and slightly increased in volume, about 2–3 minutes more.
4. 4. Add the hot water and stir to combine.
5. 5. Sift the flour together with the baking powder and salt (technique: sifting aerates the flour and distributes the leavener evenly). Fold the sifted dry ingredients into the yolk mixture with a rubber spatula until just incorporated — no dry streaks should remain, but do not overmix.
6. 6. In a separate clean bowl, beat the egg whites until stiff peaks form (technique: stiff peaks — the whites stand straight up without drooping when the beater is lifted, and the bowl can be inverted without the whites sliding). Gently fold the beaten whites into the batter in two additions, preserving as much volume as possible.
7. 7. Add the vinegar and fold in with a final two or three strokes.
8. 8. Pour the batter into the prepared pan and spread level. Bake at 350°F (175°C) for 33–37 minutes, until the top is deep golden, the cake pulls slightly from the sides of the pan, and a wooden skewer inserted in the center comes out clean.
9. 9. Cool in the pan on a wire rack for 10 minutes, then turn out and cool completely before slicing, about 30 minutes more.