1/2 c Milk
1 tb Butter; plus
2 ts Butter
8 lg Eggs
2 c Sugar; plus
2 tb Sugar
1 c Bleached flour
1 ts Baking powder
1/2 ts Salt
1 ts Pure vanilla extract
Preheat the oven to 350 degrees. In a small saucepan, heat the milk
and 1 tablespoon of butter, over medium heat. Put the eggs and 2 cups
of sugar in a large mixing bowl, and with an electric mixer fitted
with a wire whisk beat on medium-high speed until the mixture is pale
yellow, thick, and has tripled in volume, about 8 minutes, using the
mixer. With the machine on low, beat in the warm milk mixture. Sift
the flour, baking powder, and salt together in another large mixing
bowl. Add the egg mixture and vanilla, fold to mix thoroughly so the
mixture is smooth. Grease 12- by 17-inch baking sheet pan with the
remaining butter. Sprinkle with the remaining 2 tablespoons of sugar.
Pour the cake batter evenly into the pan and bake until the cake
springs back when touched, about 15 minutes. Let cool for about 2
minutes. Sprinkle a piece of parchment paper with powdered sugar.
Using a thin spatula or knife, loosen the edges of the cakes, then
flip onto the paper. Cool completely. This recipe yields one 12- by
17-inch sheet cake.
Yields
1 servings