Sponge cake

1/2  cup		milk
2  teaspoons		plus 2 tablespoons unsalted butter
8		large eggs
1  cup		plus 2 tablespoons sugar
1  cup		all-purpose flour
1  teaspoon		baking powder
1/8  teaspoon		salt
1  teaspoon		pure vanilla extract

Tip: For nutritional information on all the ingredients in Sponge cake just click on each ingredient name. Then adjust the serving size for any Sponge cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.