Butter Sponge Cake
- 4 egg yolks
- 4 egg whites
- 3/4 cup sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup melted butter, cooled
- 1 1/4 cups sifted cake flour
Preheat oven to 350°. Place oven rack in the middle level. Grease a 9-inch layer cake pan and dust lightly with flour.Beat the egg yolks then gradually add the sugar (reserving 2 tablespoons) beating with an electric Mixer or wire whisk until thick and light. Beat in the vanilla. Carefully fold in the flour.
Beat the egg whites and salt until soft peaks form, then beat in the reserved sugar until stiff but not dry. Fold half the egg whites into the flour mixture then fold in all the egg whites lightly. Fold in the melted butter.
Turn into the pan. Bake 30 minutes or until browned and slightly shrunk away from the sides of the pan. Cool in the pan 5 minutes; run a spatula around the edges and turn out onto a cake rack. Turn right side up and let stand until cold. Sprinkle with powdered sugar, ice as you wish or use for strawberry shortcake.