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1
Preheat oven to 350.
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2
Butter and flour two 8 inch round cake pans.
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3
Place the Large eggs, sugar and vanilla extract in the bowl of electric mixer-if you have a whisk attachment, use it.
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4
Beat at high speed for 10 min.
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5
The mix should make a thick ribbon, should be pale yellow and should have at least tripled in volume.
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6
Gradually sift the flour into the mix, using a rubber spatula or possibly your hand to fold it in gently but thoroughly.
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7
Gradually mix in the butter.
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8
The butter is heavy and wants to sink to the bottom, so be sure you fold it in thoroughly.
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9
You shouldn't have any flour lumps or possibly butter streaks.
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10
Divide the batter between the 2 pans.
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11
Place on a cookie sheet and bake for 22 to 25 min, till pale golden, tops spring back when touched and cake shrinks slightly from sides of pan.
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12
Remove from oven.
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13
In 5 min, turn out onto wire racks.
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14
Cakes should be flat, without sagging, and soft and springy to the touch.
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15
When cold, store in plastic bags to keep from drying out.
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16
Cakes will keep several days without refrigeration.
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17
NOTE: Make sure your flour is at room temperature.
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18
1 Layer Recipe: 3 Large eggs, at room temperature 1/3 c. plus 2 Tbsp.
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19
sugar1.4 tsp.
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20
vanilla extract 1/3 c. White Lily all-purpose flour 3 Tbsp.
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21
unsalted butter, melted and cooled
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22
Follow directions for 2 layer cake.
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23
Chocolate Butter Sponge Cake
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24
Instead of 1 c. flour, use 2/3 c. flour and 1/3 c. cocoa.
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25
Sift together.
