At Home: Vanilla Sponge Cake

I long ago stopped subscribing to cooking magazines. However, for some time, Michael has been receiving free subscriptions to Food & Wine. He isn’t sure why this has been happening, but who’s complaining?

The December issue that arrived in our mailbox a few days ago contained an article about Dominique Ansel with a few recipes. If his name sounds familiar, that’s because he is, of course, the man who created the Cronut. No Cronut recipe here. But there was a recipe for a Vanilla Sponge Cake. In the list of ingredients, I noted that along with three egg yolks, it called for seven egg whites. It just so happened I had several egg whites leftover from another¬†recipe sitting in my frig. So, this presented the perfect opportunity to use them up. The cake is not complicated to put together — lots of folding involved — and is baked in a loaf pan. I made it yesterday morning. Delicious? You bet!

At Home 2016: Vanilla Sponge Cake

At Home 2016: Vanilla Sponge Cake

The recipe is on the Food & Wine website here.


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