Sponge Cakes - Bobby Amaral, Carlos Brazilian International Cuisine
1 dozen Food Lion eggs, separated
2 cups Food Lion sugar
1 teaspoon Food Lion pure vanilla extract
Pinch salt
1 1/2 cups Food Lion cornstarch
1 1/2 cups Food Lion all-purpose flour
Preheat the oven to 350 degrees F. Lightly grease 1 large sheet pan and line with parchment paper. Grease the parchment paper and set aside.
In the bowl of an electric mixer, combine the egg yolks, 1 cup of the sugar, and the vanilla, and beat until thick, about 5 minutes. In a clean bowl with an electric mixer, whip the whites and salt until thick and foamy. With the machine on high speed, beat in the remaining sugar gradually, and continue to whip until stiff peaks form. Fold into the yolk mixture.
In several additions, sift together the cornstarch and flour into the yolk mixture, folding gently to incorporate. Evenly spread mixture onto prepared sheets. Bake until golden brown and starting to pull away from the sides of the pan, 10 to 15 minutes.
Cool on the sheet pan and use as directed for making the cake.
Yield: 1 large sheet pan of sponge cake