Makes 3 (9-inch) sponge layers or 2 (13x9-inch) layers of Moist Sponge Cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
- 7 large eggs, separated
- 1 cup sugar
- 1 cup all-purpose flour
- 1 ounce or 2 tablespoons melted butter
- Place rack in middle of oven and heat it to 325 degrees. Coat a 9-inch springform pan with cooking spray, place a parchment circle in the bottom, and spray again. Or do the same with a 13x9-inch pan.
- Place 7 egg yolks in one bowl and 7 egg whites in another bowl. Add 1/2 cup sugar to each bowl and beat whites until stiff but not dry, and beat yolks until thick and light. Fold whites into yolks. Using a sieve, sprinkle 1 cup flour over eggs in three additions and fold in, trying not to deflate the batter. Mix in melted butter. Bake 25-35 minutes or until toothpick tests done. Remove from oven and let cool completely in pan.
- When ready to assemble a torte, invert sponge onto a parchment-lined work surface and peel off parchment paper sponge was baked on. Slice into 3 layers and fill.