Spray the pan with oil and line it with parchment at the bottom and the sides.
Pan size - half sheet tray (18x13 inches)
Batter in each sheet tray - 1100 grams approximately
Baking temperature - 350F (180C)
Baking time - 20-22 minutes (or till the toothpick comes out clean)
All the ingredients should be at room temperature.
Sifting the dries is a must.
DO NOT overmix the batter.
Let it cool completely before assembling.
Do not use the cake right away, it has a very delicate texture. Refrigerate it for at least 6 hours before using.
This cake requires gentle soaking.
