JUNIOR'S SPONGE CAKE CRUST

Junior's Sponge Cake Crust image

No one really knows just whose idea it was to use a sponge cake crust for Junior's cheesecake. It worked, and that same recipe continues to work today.

Provided by Alan Rosen

Number Of Ingredients 22

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Ingredients

For one 9-inch cake crust
Softened unsalted butter, for buttering the pan
1/3 cup sifted cake flour
3/4 teaspoon baking powder
Pinch of table salt
2 extra-large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
For one 8-inch cake crust
Softened unsalted butter, for buttering the pan
1/4 cup sifted cake flour
1/2 teaspoon baking powder
Pinch of table salt
2 extra-large eggs, separated
1/4 cup sugar
3/4 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

Steps:

1. Preheat the oven to 350°F and generously butter the bottom and side of a 9- or 8-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side.
2. In a small bowl, sift the flour, baking powder, and salt together.
3. In a large bowl, using an electric mixer, beat the egg yolks on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts.
4. Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks. Blend in the melted butter.
5. In another clean bowl, using clean, dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.
6. Gently spread the batter over the bottom of the prepared pan and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter for the cheesecake.

*** Explore more Junior's Sponge Cake Crust Recipes »

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Luka Milutinovic

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I'm going to make this sponge cake crust for my next party. I know my friends are going to love it.

Asenath Wanjiru

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This sponge cake crust is perfect for a summer pie. It's light and refreshing.

Caleb Nierman

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I'm so glad I found this recipe. I've been looking for a good sponge cake crust recipe for a long time.

Nishan Mager

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I can't wait to try this sponge cake crust with different fillings. I think it would be great with a chocolate filling or a fruit filling.

Adareme Ntiasagwe

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This sponge cake crust is a keeper. It's going to be my go-to crust for all my pies and tarts from now on.

AM NOUGHTY Am sorry

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I'm definitely going to be making this sponge cake crust again. It's so easy and versatile.

Xamse Xuseen

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This sponge cake crust is a great way to add a little extra flavor and texture to your desserts.

Dj jay Macdeee

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I would recommend this sponge cake crust to anyone who is looking for an easy and delicious crust for their pies or tarts.

Javier Mena

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Overall, I thought this sponge cake crust was pretty good. It was easy to make and it tasted good, but it wasn't anything special.

Hafsa khan

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This sponge cake crust is a bit too sweet for my taste.

Mandy L Massengale

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I'm not sure what I did wrong, but my sponge cake crust turned out really dry. I think I might have overbaked it.

Deenesh Chy

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This sponge cake crust is a great way to use up leftover egg whites. I always have a few egg whites left over after I make meringues or macarons, and this is a great way to use them up.

Delly Cancel

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I'm not a big fan of sponge cake, but this crust was actually really good. It was light and fluffy, and it didn't have that eggy taste that I usually associate with sponge cake.

Melone M

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This sponge cake crust is so versatile. I've used it for pies, tarts, and even cheesecakes. It always turns out perfect.

Phoenix

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I love how easy it is to make this sponge cake crust. I just throw all the ingredients in a bowl and mix them together. No need for any special equipment.

Leah Empire

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This sponge cake crust is the perfect base for any pie or tart. It's light, flaky, and has a slightly sweet flavor.

Narayan Khadka

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I was a little hesitant to try this recipe because I'm not a very experienced baker, but it was actually really easy to make. The crust turned out perfectly and it tasted amazing.