Recipe - Vanilla Sponge Cake

One half tablespoon Unsalted butter; for pans
One fourth cup Allpurpose flour; plus more
One fourth cup Cornstarch
2 lg Eggs; separated
One half teaspoon Pure vanilla extract
6 tablespoon Sugar
1 pn Salt

Heat oven to 350 degrees. Butter two 6inchround layercake pans. Line
pans with parchment paper, and butter again. Flour the pans, and set aside.
In a small bowl, sift together the flour and cornstarch; set aside. In the
bowl of an electric mixer fitted with the whisk attachment, beat the egg
yolks, vanilla, and 4 tablespoons sugar on high speed, until thick and
pale, about 5 minutes. Transfer the eggyolk mixture to a large bowl. Wash
and dry the mixer bowl and the whisk attachment. Combine the egg whites and
salt in the mixer bowl, and beat on medium speed, until whites hold soft
peaks, about 1 One half minutes. With mixer running, slowly add the remaining 2
tablespoons sugar. Continue beating until stiff and glossy, about 1 minute.
Fold the eggwhite mixture into the eggyolk mixture. In three additions,
fold the reserved flour mixture into this new mixture. Transfer the batter
to the pans, and smooth the top with an offset spatula. Bake until a cake
tester inserted into middle comes out clean, 35 minutes. Transfer pans to a
wire rack to cool; turn out the cakes, and wrap them in plastic wrap until
ready to use. Makes two sixinchround layer cakes.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 708 Calories (kcal); 15g Total Fat; (18% calories from fat);
14g Protein; 129g Carbohydrate; 390mg Cholesterol; 249mg Sodium Food
Exchanges: 3 One half Grain(Starch); 1 One half Lean Meat; 0 Vegetable; 0 Fruit; 2
Fat; 5 Other Carbohydrates

Recipe by: Martha Stewart

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