Sponge Cake Sheet

joy of cooking 747. 17x11 sheet


  • 75g cake flour

  • 60g milk

  • 45g unsalted butter (3tbsp)

  • 150g sugar (0.75cup)

  • 5 large eggs

  • 1tsp baking powder


  • all ingredients to room temperature. Oven to 400F. grease 17.5inch by 11.5inch baking sheet, AND line the baking sheet with parchment. Sift flour.

  • melt butter in a sauce pan, with milk.

  • in a large bowl or stand mixer, whisk together sugar and eggs (and I think flour?) until lightly colored, tripled in volume, and consistency of softly whipped cream (around 5 minutes), then beat in baking powder.

  • reheat butter and milk until steaming hot. Sift flour “mixture”(?) in 3 additions over top of egg mixture, and fold in. add hot milk mixture all at once, fold in until well combined.

  • scrape into pan, spread evenly. Bake until top is golden brown and springy, 8 to 10 minutes.

  • while still hot, run a knife along the edges to get it to release, then invert onto more parchment paper. Let cool completely.

  • pull off parchment paper, along with crust.

  • add filling