Ingredients
1 1/2 cup cake flour
1 cup cornstarch
1 tbsp baking powder
pinch of salt
10 large eggs, separated
2 1/2 cups sugar
3/4 milk, scalded
2 tsp vanilla extract
- Whisk together the cornstarch, flour, salt, and baking powder in a medium bowl.
- In a separate bowl beat sugar and egg yolks until thick and light on high speed. Reduce speed and add vanilla extract and warm milk. Once combined, at high speed, beat until thick. Fold the mixture into dry ingredient in three portions.
- At a low speed, beat egg whites until frothy. Increase speed and mix until soft peaks show.
- Slowly add fold the egg white into batter. Divide into greased 2 11 1/2-by-17 1/2-inch jelly-roll pans. Bake for 15 minutes at 350 degrees. Let cool.
Notes
Fold egg whites in gently to ensure they don’t lose all the air you just put in them.
Yield-2 11 1/2 by 17 1/2 inch cakes
Flouring Violet 