This basic sheet cake recipe yields a tender, light dessert perfect for any occasion. It features a simple preparation involving aerating eggs and sugar, gently folding in flour and melted butter, and a hint of dark rum for added flavor. Finished with a dusting of confectioners' sugar, it's a classic and versatile treat.
For a truly tender crumb, ensure your cake flour is well-sifted, ideally twice, to incorporate air and prevent lumps. When whisking the eggs and sugar, aim for a 'ribbon stage' where the mixture is pale, thick, and falls in a ribbon that holds its shape briefly. This aeration is crucial for the cake's light texture. Introduce the melted butter and flour gently, folding rather than stirring, to maintain the air you've built. Overmixing will develop gluten, resulting in a dense, tough cake. Using room temperature eggs will also aid in achieving maximum volume during whisking. The dark rum adds a subtle depth of flavor; for a non-alcoholic version, vanilla extract can be used.