French Sponge Cake (Biscuit)

Scale:

Edit

📖 Joy of Cooking

🥘 Ingredients

1

Biscuit (bis-KWEE) is a classic air-leavened sponge cake used to make fancy layered cakes. This light, dry-textured cake is meant to be soaked with syrups before being filled with buttercream, mousse, or other filling. This recipe yields two 1-inch layers or one 2-inch layer that can be sliced into 2 or 3 thin layers.
2

Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F. Grease and flour the bottom(s) of two 9 x 2-inch round cake pans or one 10-inch springform pan or line the bottom(s) with wax or parchment paper. Measure and return to the sifter sifted cake flour

cake flour: 18 Tbsp
3

Beat in a large bowl on high speed until thick and pale yellow, 2 to ⏱️ 3 minutes 6 large egg yolks , 1/4 cup sugar , and 1 teaspoon vanilla

egg yolks: 6 large, sugar: 4 tbsp, vanilla: 1 tsp
4

Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to ⏱️ 25 minutes in cake pans, 35 to ⏱️ 40 minutes in a springform pan.