French Sponge Cake (Biscuit)¶

Serves	Total Time
Two 9-inch round layers or one 10-inch round cake	25 minutes

Ingredients¶

• 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

Cookware¶

• 1 large bowl
• 1 rubber or silicone spatula

Instructions¶

Step 1¶

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.

Step 2¶

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

Step 3¶

Beat in a large bowl on high speed until thick and pale yellow, 2 to 3 minutes 6 large egg yolks, ¼ cup sugar, and 1 teaspoon vanilla

Step 4¶

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 ¼ teaspoon cream of tartar

Step 5¶

Gradually add, beating on high speed ⅓ cup sugar.

Step 6¶

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.

Step 7¶

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.

Source¶

• Joy of Cooking

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