'My childhood summers were spent eating Grandma’s sponge cake: She would always serve it chilled, and the cold Italian cream was especially refreshing in the hot summer air.'
Heat the oven to 350°F. Butter a 13x9-inch cake pan and line it with parchment paper, with enough overhang to lift the cake out of the pan once it’s done.Add the sugar to the yolks and beat on medium-high for a few minutes, until thick and frothy.
Clean and dry the bowl of the stand mixer, then add the egg whites. Beat on medium-high speed until stiff peaks form. Bake for 30 to 35 minutes, until golden brown on top and a cake tester inserted in the center comes out clean.
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