Yield: 1 Full-sheet
Notes: Method: Spongecake
7 Eggs
7 Egg yolks
10 ounces Granulated sugar
1 1/2 fluid ounces Vanilla extract
5 1/2 ounces Cake flour, sifted
7 Egg whites
2 ounces Powdered sugar, sifted
Variations:
1. Line a full size sheet pan with parchment. Lightly butter and flour the paper.
2. Whip the eggs, yolks, sugar and vanilla in a mixing bowl on medium high speed until the mixture forms thick ribbons.
3. Remove the yolk mixture from the machine and delicately fold in the flour. Set aside.
4. In a separate mixing bowl with a clean whip attachment, whip the egg whites and powdered sugar to medium-soft peaks.
5. Lighten the yolk mixture with one third of the whipped egg whites then fold in the remaining whites.
6. Spread the spongecake batter evenly on the prepared sheet pan using an offset spatula. Bake at 425°F (218°C) until the cake springs back when lightly touched approximately 7 to 8 minutes.
7. Yield: 1 Full-size Sheet pan, 18 inches by 24 inches
Total batter weight: 2 pounds 9 ounces
Chocolate Spongecake -- Reduce the cake flour to 4 ounces (120 grams) and sift it with 1 1/2 ounce (45 grams) of cocoa powder.
Pistachio Spongecake -- Add 1 1/2 ounces (50 grams/27%) of pistachio compound to the egg and yolk mixture once it is whipped. Add 3 ounces (90 grams/54%) pistachio flour to the dry ingredients. Fold 5 ounces (150 grams/91%) coarsely chopped pistachios into the batter.
Notes: Method: Spongecake
7 Eggs
7 Egg yolks
10 ounces Granulated sugar
1 1/2 fluid ounces Vanilla extract
5 1/2 ounces Cake flour, sifted
7 Egg whites
2 ounces Powdered sugar, sifted
Variations:
1. Line a full size sheet pan with parchment. Lightly butter and flour the paper.
2. Whip the eggs, yolks, sugar and vanilla in a mixing bowl on medium high speed until the mixture forms thick ribbons.
3. Remove the yolk mixture from the machine and delicately fold in the flour. Set aside.
4. In a separate mixing bowl with a clean whip attachment, whip the egg whites and powdered sugar to medium-soft peaks.
5. Lighten the yolk mixture with one third of the whipped egg whites then fold in the remaining whites.
6. Spread the spongecake batter evenly on the prepared sheet pan using an offset spatula. Bake at 425°F (218°C) until the cake springs back when lightly touched approximately 7 to 8 minutes.
7. Yield: 1 Full-size Sheet pan, 18 inches by 24 inches
Total batter weight: 2 pounds 9 ounces
Chocolate Spongecake -- Reduce the cake flour to 4 ounces (120 grams) and sift it with 1 1/2 ounce (45 grams) of cocoa powder.
Pistachio Spongecake -- Add 1 1/2 ounces (50 grams/27%) of pistachio compound to the egg and yolk mixture once it is whipped. Add 3 ounces (90 grams/54%) pistachio flour to the dry ingredients. Fold 5 ounces (150 grams/91%) coarsely chopped pistachios into the batter.
