Classic Sponge Cake

1 cup shifted cake flour (1 cup sifted cake flour can be substituted with 3/4 cup (84 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.)

1/2 cup + 1 tablespoon sugar

6 large eggs, separated, plus 2 large egg whites

1 teaspoon vanilla extract

1 teaspoon cream of tartar

1. Position rack in the lower third of the oven and preheat to 350F.
2. Shift cake flour, 1 tablespoon sugar, set aside.
3. In a bowl combine egg yolks, 1/4 cup sugar, and vanilla. Medium speed, until pale yellow.
4. In another bowl, beat egg whites on medium speed until foamy. Add cream of tartar and continue whipping until foam has increased but no peaks yet. Gradually whisk 1/4 cup sugar, 1 tablespoon at a time. Whip until the whites form moist, soft peaks.
5. Mix 1/4 of the egg whites with the yolk mixture. The pour all of the egg whites into the yolk mixture. Then combine the flour, folding until batter is smooth.
6. Bake until the top of the cake is golden and springs back when lightly touched, 50 to 55minutes, depending on oven. (Mine, only takes about 45 minutes)
7. Turn pan upside down, positioning the edges on cans or inverted glasses. Cool cake completely in the pan, 2 ~ 3 hours.
8. The cake can be stored wrapped tightly in plastic wrap, or freeze, over wrapped with foil, for up to 2 weeks.

Other flavors... Pour into egg yolk mixture during the last moments of beating.

Espresso: Dissolve 1 teaspoon instant espresso powder in 2 teaspoons hot water.

Lemon: Add finely grated zest of 2 lemons.

Orange: Add finely grated zest of 1 large orange.

Baker's Notes: Do not grease the cake pan. This cake needs traction to climb up the sides of the pan and reach it's full height. For the same reason, do not use a pan with a nonstick surface.