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1
Preheat the oven to 350F and generously butter the bottom and sides of a 8-or 9-inch springform pan (preferably a nonstick one).
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2
Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
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3
In a small bowl, sift the flour, baking powder, and salt together.
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4
Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes.
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5
With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more.
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6
Beat in the extracts.
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7
Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear.
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8
Now, blend in the melted butter.
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9
Now, wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip).
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10
Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy.
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11
Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry).
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12
Fold about one-third of the whites into the batter, then the remaining whites.
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13
Dont worry if you still see a few white specks, as theyll disappear during baking.
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14
Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes.
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15
Touch the cake gently in the center.
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16
If it springs back, its done.
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17
Watch carefully and dont let the top brown.
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18
Leave the crust in the pan and place on a wire rack to cool.
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19
Leave the oven on while you prepare the batter.
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20
Variations:
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21
Dark Chocolate Sponge Cake Crust
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22
Slice into some of Juniors cakes, especially the chocolaty ones, and youll find a chocolate sponge cake on the bottom, instead of a golden sponge.
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23
The recipe and mixing techniques are the same, except you stir in 2 ounces of melted and slightly cooled bittersweet chocolate when you add the extracts.
