Vanilla Sheet Cake

1. 1

   Preheat the oven to 350F.

2. 2

   Line a 9 x 13-inch baking pan with parchment paper, and set aside.

3. 3

   Sift together the flour, salt, and baking powder in a medium bowl.

4. 4

   In the bowl of an electric mixer fitted with the whisk attachment, beat together the egg yolks and sugar on medium-low speed until light and fluffy.

5. 5

   Beat in the water and vanilla bean scrapings.

6. 6

   Add the dry ingredients in 3 batches, scraping down the sides of the bowl with a rubber spatula as needed, just until the flour mixture is incorporated after each addition.

7. 7

   In another mixing bowl, beat the egg whites until stiff but not until dry peaks form; whisk one-quarter of the egg whites into the batter to lighten.

8. 8

   Fold in the remaining egg whites, and pour the batter into the prepared pan.

9. 9

   Bake until the cake springs back when gently pressed in the center, 15 to 20 minutes.

10. 10

    Transfer to a wire rack to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.