Bo Friberg

Sponge Cake

Preparation info
  • Yield:

    2

    cakes, 10 × 2 inches
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. Brush butter and flour mixture over the inside of 2 cake pans, 10 inches (25 cm) in diameter, or coat the pans with cake pan spray. Reserve.
  2. Place the eggs, sugar, and salt in mixer bowl. Heat over simmering water to about 110°F(43°C), whipping continuously. Remove from the heat and whip at high speed until the mixture has cooled, is light and fluffy, and has r