Butter Sponge Cake (Genoise) Recipe

Preheat oven to 350.
Butter and flour two 8 inch round cake pans.
Place the Large eggs, sugar and vanilla extract in the bowl of electric mixer-if you have a whisk attachment, use it.
Beat at high speed for 10 min.
The mix should make a thick ribbon, should be pale yellow and should have at least tripled in volume.
Gradually sift the flour into the mix, using a rubber spatula or possibly your hand to fold it in gently but thoroughly.
Gradually mix in the butter.
The butter is heavy and wants to sink to the bottom, so be sure you fold it in thoroughly.
You shouldn't have any flour lumps or possibly butter streaks.
Divide the batter between the 2 pans.
Place on a cookie sheet and bake for 22 to 25 min, till pale golden, tops spring back when touched and cake shrinks slightly from sides of pan.
Remove from oven.
In 5 min, turn out onto wire racks.
Cakes should be flat, without sagging, and soft and springy to the touch.
When cold, store in plastic bags to keep from drying out.
Cakes will keep several days without refrigeration.
NOTE: Make sure your flour is at room temperature.
1 Layer Recipe: 3 Large eggs, at room temperature 1/3 c. plus 2 Tbsp.
sugar1.4 tsp.
vanilla extract 1/3 c. White Lily all-purpose flour 3 Tbsp.
unsalted butter, melted and cooled
Follow directions for 2 layer cake.
Chocolate Butter Sponge Cake
Instead of 1 c. flour, use 2/3 c. flour and 1/3 c. cocoa.
Sift together.