French Sponge Cake (Biscuit)

Let's Cook

1. Step 1.

   Measure and return to the sifter: 1 cup plus 2 tablespoons sifted (115g) cake flour

2. Step 2.

   Combine in a large bowl or in a stand mixer with the whisk and beat on high speed until thick and pale yellow, 2 to 3 minutes: 6 large egg yolks; ¼ cup (50g) sugar; 1 teaspoon vanilla

3. Step 3.

   Sift the flour evenly over the top but do not mix it in. Using clean beaters, beat in another large bowl on medium speed until soft peaks form: 6 large egg whites; ¼ teaspoon cream of tartar

4. Step 4.

   Gradually add, beating on high speed: ⅓ cup (65g) sugar

5. Step 5.

   Beat until the peaks are stiff but not dry. Use a silicone spatula to fold one-third of the egg whites not quite thoroughly into the egg yolk mixture. Fold in the remaining whites in 2 additions. Scrape the batter into the pan(s) and spread evenly. Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 25 minutes in cake pans, 35 to 40 minutes in a springform pan.

6. Step 6.

   Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s); remove the ring of the springform pan, if using. Invert the cake and remove the paper liner(s). Let cool right side up on the rack.