Separated-egg sponge method, panned in sheet pan
Formula*: yields 3 lb 8 oz (one full sheet pan)
12 oz. (100%) Egg yolks
8 oz. (67%) Sugar
12 oz. (100%) Cake flour
1 lb 2 oz (150%) Egg whites
0.25 oz. (2%) Salt**
6 oz. (50%) Sugar
*This formula is from Gisslen, Professional Baking, Ed. 5, Pg. 408
*can omit
MOP: Separated-egg sponge method
Put egg yolks in mixer with (8oz) sugar. Using whisk attachment mix on high speed until it forms a ribbon consistency. It should look pale yellow and be light and fluffy (this can also be called a Sabayon stage).While this is mixing sift flour (and salt) and set aside. You can also prep your sheet pan with parchment paper and spray the sides of the pan (if you want you can spray the parchment paper as well).
When the egg mixture is ready pour it into a clean bowl and throughly wash the mixing bowl and whisk attachment.In clean bowl place egg whites and mix a little bit on high speed. When it starts to foam up, it'll have a thick white colour on top, pour the sugar in slowly. Mix this until it reaches a medium peak. Stop the mixer.
Add the egg whites and the flour into the egg yolk mixture. Mix with your hands so you can break down all of the flour and you can feel forover mixing.
Pour the batter into the pan immediately, start pouring from the center. Use your offset spatula to move the batter to the corners of the pan. Use your offset spatula to smooth out the batter too going from one corner to the other. Do not knock the pan to flatten out the batter that will crush the foam in the eggs. Do not over spread or your batter will start to get lumpy.
Take your finger around the sides of the pan to release it just a little.
Bake at 425 degrees in a conventional oven for approximately 7-10 minutes. You want it to be firm but bouncy at the touch and a golden colour.
Cool the cake to room temperature.
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