French Sponge Cake

  • 6 - Eggs
  • 1 cup White Sugar
  • 1 tsp. Vanilla
  • 1/4 cup Butter
  • 1 cup Cake Flour - sifted well

As you can see, this cake
does not require a lot of
ingredients. It does require
a lot of time and patience.

Marie-Antoinette enjoyed
her cake so much, it could
be said that she completely
lost her head over it!

  1. Put the unbroken eggs in a large bowl and cover with hot tap water. Let it stand until the water is lukewarm. DO NOT use boiling water... the object is to warm the eggs slowly.
  2. Drain and repeat once more.
  3. Grease two 9" layer cake pans and line the bottoms with waxed paper... set aside.
  4. Preheat the oven to 350 degrees.
  5. Warm a large glass mixing bowl with hot tap water and dry it.
  6. Break the eggs into the warmed bowl.
  7. Add the sugar and vanilla.
  8. Beat at high speed until the mixture stands in peaks... about 20 minutes (usually), although I have had it come up faster.
  9. Melt the butter and cool to lukewarm. While it is cooling...
  10. Sprinkle 2 tbsp. of the flour over the egg mixture and fold in gently but quickly with a rubber or plastic spatula... speed really counts here. Repeat 2 tbsp. at a time until all the flour is added.
  11. Sprinkle 1 tsp. melted butter at a time, and fold in gently but quickly, until all the butter is added. Speed is critical here also.
  12. Put the batter into the pans and bake at 350 dgrees for 25 to 30 minutes or until the top springs back when touched in the middle.
  13. Cool 10 minutes in the pans and then loosen the sides carefully and turn out on racks for cooling. Peel off the waxed paper while still warm.
  14. When completely cooled, refrigerate for at least one hour before cutting or decorating.
I usually slice each one in half so I end up with four thin layers.

My favorite way to make this is to use a coconut cream filling between the layers and finish with a pineapple butter frosting... but you could do it any way you like.

I am sorry, life is really hectic right now... I don't have time at the moment to give you the recipes for the filling and frosting, but I use the ones from the Purity Cook Book... you could use any recipe you like... most cook books have some.

It is a great cake and well worth the trouble. Enjoy!

Important: (Please Read This First!)

I posted this because a few friends asked me for my sponge cake recipe. Well, it is not for the easily discouraged, but if you hang in there, the results are worth the effort!

If you come home from work and have to have a cake for entertaining the same evening, or if you haven't baked a sponge cake before, or even if it has been a while since you baked your last one... trust me, pick something else. Sponge cake takes practice to get it right, and as I recall, I had this recipe turn out less than satisfactorily a few times before I finally started to get the hang of it.

I don't mean to be condescending or to make you afraid to try... just a word of friendly advice if you are trying this for the first time. You should not be surprised if you make a few of these and throw them out before getting the first one that you can be truly proud of. I think my fourth was the first one I kept. But that feeling of pride in having made the perfect cake, is really worth the effort.

You can bake this ahead of time because if it is wrapped well and kept in the refrigerator until needed, it really does keep very well.

Warmth and speed are essential to the success of this recipe. For example, using a glass mixing bowl and warming it, as called for is really NOT an option... the glass holds enough heat to keep the mixture warm. It might be a good idea to read the recipe a few times to familiarize yourself with the method before beginning. If you have to stop in progress to figure it out, you lose too much valuable time... that is how I ruined it the first time. It also helps to have all your ingredients measured and in small containers... like you see on TV... they do that for a good reason you know, not just because it looks good, it is all about speed and in this recipe speed matters.