| EGG YOLKS | 8 each |
| VANILLA EXTRACT | 2 tsp. |
| SUGAR | 4 OZ. |
| EGG WHITES | 8 each |
| CREAM OF TARTAR | 1/2 tsp. |
| SALT | 1/4 tsp. |
| SUGAR | 4 OZ. |
| CAKE FLOUR - sifted | 8 OZ. |
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Yield: 1 Full Sheetpan METHOD: Separation Egg Foaming Method 1) Prepare a sheetpan with parchment and grease with pan spray. 2) Whip the yolks, vanilla and 4 oz. of sugar until pale yellow, and falls from the whip in a very thick ribbon! Place in a large bowl. 3) Whip egg whites, cream of tartar, and salt to soft peaks. Slowly add the remaining 4 oz. of sugar and whip until firm moist peaks. 4) Sift the cake flour 3 times. 5) Place the sifted cake flour on top of the whipped yolks, and top this with a 1/3 of the meringue. Fold-in gently and don't overmix! 6) Add the remaining meringue in 2 stages. 7) Spread evenly onto the prepared sheetpan. 8) Bake @ 375F degrees - about 10 minutes. Watch carefully!!!! 9) Allow to cool for 5 minutes. Then invert and remove parchment immediately, or the parchment will stick. **Chocolate Sponge**- Add 1.5 ounces of cocoa powder to the flour. Add 2 ounces of water to the whipped yolks. |
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