FOOD + ENTERTAINING
VANILLA SPONGE CAKE FOR ZUCCOTTO
Makes one 11-by-17 sheet and one 9-inch round
3 ⁄ 4 cup all-purpose flour , plus more for pans
3 ⁄ 4 cup cornstarch 6 large eggs , separated 1 1 ⁄ 2 teaspoons pure vanilla extract
3 ⁄ 4 cup plus 6 tablespoons sugar
3 ⁄ 4 teaspoon salt
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 tablespoons 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 .
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