FOOD + ENTERTAINING
VANILLA SPONGE CAKE FOR ZUCCOTTO
Makes one 11-by-17 sheet and one 9-inch round
⁄ 4 cup all-purpose flour,
plus more for pans
3
⁄ 4 cup cornstarch
3
6 large eggs, separated
1 1 ⁄ 2 teaspoons pure vanilla extract
⁄ 4 cup plus 6 tablespoons sugar
3
⁄ 4 teaspoon salt
3
Preheat the oven to 350 degrees.
Butter the bottom and sides of an
11- by 17-inch rimmed baking sheet
and a 9-inch diameter round cake
pan. Line the bottom of each pan
with parchment paper, and butter
again. Flour the pans and set aside.
In a small bowl, sift together the flour
and cornstarch; set aside.
In the bowl of an electric mixer fitted
with the whisk attachment, beat egg
yolks, vanilla, and 3 ⁄ 4 cup sugar on
high until thick and pale, about
3 minutes. Transfer egg yolk mixture
to a large bowl. Wash and dry the
mixer bowl and the whisk attachment.
Combine the egg whites and salt in
the mixer bowl, and beat on medium
speed until soft peaks form, about
1 1 ⁄ 2 minutes. With the mixer running,
slowly add the remaining 6 table-
spoons sugar. Continue beating until
stiff and glossy, about 1 minute.
Fold the egg white mixture into the
egg yolk mixture. In three additions,
fold the reserved flour mixture into
the egg mixture. Transfer two-thirds
of the batter to the baking sheet,
smoothing the top with an offset
spatula. Transfer remaining batter to
the round cake pan; smooth the top
with the spatula.
Bake until light golden brown and
a cake tester inserted into the center
comes out clean, about 20 minutes.
Transfer the pans to wire racks to
cool; turn out the cakes, remove the
parchment paper, and wrap in plastic
wrap until ready to use.
To Make Ahead: The cakes can be made
ahead, cooled completely, and frozen
for up to 2 weeks. Thaw completely
at room temperature before using.
HOLIDAY 2019
71