This was my first attempt at making a Sponge Cake. It turned out great! There are so many variations you can make with a sponge cake. I’m sure I’ll be posting more ways to use this versatile recipe. Here is a delicious and somewhat impressive way to serve summer berries.
4 Tablespoons butter
2/3 cup sugar
4 egg yolks
2 teaspoons vanilla extract
4 egg whites
pinch of salt
2 Tablespoons sugar
3/4 cup Domata Gluten Free Recipe Ready Flour
Preheat oven to 350 degrees.
Butter and flour the cake pan.
Melt the butter and set aside to cool.
Gradually beat the sugar into the egg yolks, add the vanilla, and continue beating for several minutes until mixture is thick and pale yellow.
Beat the egg whites and salt together in a separate bowl until soft peaks are formed; sprinkle in the sugar and beat until stiff peaks are formed. Scoop one fourth of the egg whites over the top of the egg yolk and sugar mixture. Add one fourth of the Domata Gluten Free Recipe Ready Flour, and delicately fold in until partially blended. Then add one third of the remaining egg whites, add one third of the remaining flour. Fold until partially blended, and repeat with half of each, then the last of each and half of the tepid, melted butter. When partially blended, fold in the rest of the butter but omit the milky residue at the bottom of the pan. Do not over mix; the egg whites must retain as much volume as possible.
Turn into prepared cake pan, tiling pan to run batter to the rim all around. Set in middle level of preheated oven and bake for 30 to 35 minutes. Cake is done when it has puffed, is lightly brown, and has just begun to show a faint line of shrinkage from the edges of the pan.
For this version, I cut the cake in half, spread macerated berries and whipped cream on the first layer. Add the second layer and top with more berries.