Sponge Cake

Ingredients for a 9-inch(23cm) round cake pan. For other size, click here.

• 1 cup + 2 tablespoons (150 grams) cake flour
• 3/4 cup (150 gr) sugar
• 3 + 1/2 tbsp.(50 grams) butter
• 1 + 1/2 tbsp. (25cc) corn syrup
• 1 tsp. vanilla
• 5 eggs
  

1. Oil the cake pan and dust lightly with flour. Or cover with parchment paper.
   
    
2. Measure all the ingredients. Set the oven to 340F (170C).
       
3. Break into the top of a double boiler-over -not in- boiling water until they are lukewarm:
   5 eggs
    
4. Add little by little,still in the top of a double boiler, beating with an electric mixer until the mixture is lemony in color and very fluffy:
   3/4 cup (150 gr) sugar
   
    
5. Add:
   1 tsp. vanilla
   1 + 1/2 tbsp. corn syrup
    
6. Fold in half at a time, gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour into the batter and fold in:
   1 cup + 2 tablespoons (150 grams) cake flour
   
    
7. Spread on the surface of the batter and quickly mix with a spatula:
   almost hot melted 3 + 1/2 tbsp.(50 grams) butter
   
   
8. Pour the batter into greased and floured pans. Spray water lightly and bake about 30 to 40 minutes or until done.
   
    
9. After removing from an oven, drop the pan a few times from 3" high to get rid of hot air trapped in the cake. Turn out at once onto a rack to cool.
   
   

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