Sponge cake

Sponge cake:


6 eggs
1 cup cake flour (1cup flour + 2tbsp corn flour)
½ tsp salt
1 cup granulated sugar
1 1/2 tsp baking powder
1tsp vanilla essence


Preheat oven to 350 degrees F (180 degrees C). Grease and line one 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
In a bowl, sift the flour, salt and baking powder.
Separate egg whites from yolks (make sure there are no traces of yolk in whites, otherwise it will be difficult to beat into a white mixture).
In a clean mixing bowl, with the whisk attachment beat the egg whites until foamy. Add the sugar and beat at medium-high speed until stiff peaks form. Add egg yolks and vanilla and beat at low speed for 30 seconds until they are well combined.
Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest.
Pour into your pan, smoothing the top. Bake for about 20 – 25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan.

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