French Sponge Cake (Biscuit)
|Two 9-inch round layers or one 10-inch round cake||25 minutes|
- 18 Tbsp cake flour
- 6 large egg yolks
- 0.25 cup sugar
- 1 tsp vanilla
- 6 large egg whites
- 0.25 tsp cream of tartar
- 0.33 cup sugar
- 1 large bowl
- 1 rubber or silicone spatula
Biscuit (bis-KWEE) is a classic air-leavened sponge cake used to make fancy layered cakes. This light, dry-textured cake is meant to be soaked with syrups before being filled with buttercream, mousse, or other filling. This recipe yields two 1-inch layers or one 2-inch layer that can be sliced into 2 or 3 thin layers.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F. Grease and flour the bottom(s) of two 9 x 2-inch round cake pans or one 10-inch springform pan or line the bottom(s) with wax or parchment paper. Measure and return to the sifter sifted cake flour
Beat in a large bowl on high speed until thick and pale yellow, 2 to 3 minutes 6 large egg yolks, 1/4 cup sugar, and 1 teaspoon vanilla
Sift the flour evenly over the top but do not mix it in. Using clean beaters, beat in another large bowl on medium speed until soft peaks form 6 large egg whites and 1/4 teaspoon cream of tartar
Gradually add, beating on high speed 1/3 cup sugar.
Beat until the peaks are stiff but not dry. Use a rubber or silicone spatula to fold one-third of the egg whites not quite thoroughly into the egg yolk mixture. Fold in the remaining whites in 2 additions. Scrape the batter into the pan(s) and spread evenly.
Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 25 minutes in cake pans, 35 to 40 minutes in a springform pan. To cool and remove from the pan.
- Joy of Cooking