Today's recipe is a moist sponge cake! This comes from Baking by James Peterson. It's a plain and simple recipe, unflavored and using baking staples, so it's good to make anytime. It can be frosted in several different ways, but it's also go with no frosting at all!
Air is the only thing holding this cake up, as it contains no yeast or other leavening. We'll be making a one-layer 9 in (23cm) round cake, about an inch (2.5cm) tall. If you have the right tool or good enough skill with a knife, you can cut the cake in half and make it two layers. I've made it plain.
This is also a good recipe to use for a rolled cake, by making it in a parchment-lined sheet pan instead of a round pan. Ruth and I are still discussing what filling to use, so expect to see a rolled cake sometime in the next month or two.
Let's get started!