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Peanut sponge cake
Preparation info
- Yield:
One
quarter sheet, which yields 12 pieces of cake, cut using a faceted square, 2¼ inches on each side by ½ inch thick - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient | Baker’s percentages—cake flour and ground peanuts t |
Method
- Prepare a quarter sheet pan, approximately 8 inches by 12 inches. Spray the bottom of the pan with pan release spray, and then line the bottom with a piece of parchment paper. Set aside.
- Warm eggs and sugar over a bain marie until 110°F.
- Remove to the bowl of an electric mixer and, using the whisk attachment, beat the mixture until light in color and tr