They are 2 very different types of cakes as you can see by the recipes below....
Basic Sponge Cake
Joan Thompson, Hinsdale, Illinois
Ingredients
6 eggs
6 egg yolks
1 cup sugar
1 cup sifted flour
1/2 cup clarified butter, cooled
1 tsp. vanilla extract
Preheat oven to 350 degrees.
Stir together eggs, yolks, and sugar in a bowl.
Place the bowl in a smaller saucepan containing hot water, but not enough to touch bottom of bowl. Place both over low heat; water should not boil.
Beat the mixture continuously as it warms. You can tell when the beaten eggs are warm enough by dipping a finger into them; not more than 1 drop should fall from your finger.
Remove from heat and beat with an electric mixer at high speed for about 15 minutes, or until the mixture cools and is very fluffy. The genoise mixture will be triple in volume and have the consistency of whipped cream.
Sprinkle flour in the mixture. At the same time gradually add clarified butter and vanilla. Fold into mixture very carefully and delicately.
Grease and lightly flour pans required by your recipe.
Layer cake tins or a jelly roll pan. Pour in the batter.
Bake in a 350 degree oven for 25 to 30 minutes, or until cake is browned lightly and shrinks away form the sides of the pan. Immediately remove cakes from pan or tins and place on rack for cooling.
NOTE: Haven't been able to find praline paste, make it without! This makes much more than needed for a 1 quart mold. I make 1 quart and one 2 quart, freeze one. The chocolate icing is much to thin, try much less water or frost with successive thin layers, chilling in between. The sponge cake recipe is too much for one jelly roll pan, try two.
Angel Food Cake
12 egg whites
1 1/2 tsp. cream of tartar
1 1/2 cups sugar, divided
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1 cup sifted cake flour
1/4 tsp. salt
Fruit or frosting, optional
In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavourings.
Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula.
Bake in preheated 375°F oven until top springs back when lightly touched with finger, about 30 to 40 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit or frost, if desired.
*Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
CHOCOLATE VARIATION: Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above.
