Chef's Table

Malted Barley Sponge Cake

A versatile sponge cake recipe, that makes a half sheet cake, or 2 9 inch rounds, that can be modified to with many different beer flavor profiles.

Servings	Prep Time
10servings	10minute

Cook Time	Passive Time
12minute	30minute

Servings	Prep Time
10servings	10minute

Cook Time	Passive Time
12minute	30minute

Ingredients

Instructions

Preheat oven to 375˚F | 191°C. Lightly butter a half-sheet pan, then line with parchment paper and butter again.
In the bowl of an electric mixer, add egg yolks and beat on high until the color turns a lemony color, about 3 minutes. Gradually add sugar and beer, set aside. In another bowl, beat egg whites, starting on low speed, then slowly raising to high. Beat until the whites form a soft peak.
In a third bowl, mix together the flours, salt and baking soda. Add the dry ingredients to the yolk mixture, drizzling in the butter, then fold together with a spatula. Next, fold in 1/3 of the beaten whites; this will help loosen the batter. Once incorporated, carefully fold in the remaining whites. Spread the batter evenly onto the prepared sheet tray with a offset spatula.
Bake in the center of the oven for about 12 minutes. The cake will have lost its shine, and when touched lightly, will spring back. The internal temperature for the cake should be 205°F | 96°C. Remove the cake from the oven and let cool.
To create a Belgian Inspired Trifle, make Cherry Flanders Red Sauce and Chocolate Imperial Stout Pudding