Professional Sponge Cake

30 mins
Serves 1
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Directions

  1. 1Strain eight eggs to avoid any eggy smell in your cake.
  2. 2Strain eight eggs to avoid any eggy smell in your cake.
  3. 3Strain eight eggs to avoid any eggy smell in your cake.
  4. 4Use a mixer to beat the strained eggs until they double in size and become light and fluffy.
  5. 5Use a mixer to beat the strained eggs until they double in size and become light and fluffy.
  6. 6Use a mixer to beat the strained eggs until they double in size and become light and fluffy.
  7. 7Gradually add 245 grams of sugar to the egg mixture.
  8. 8Gradually add 245 grams of sugar to the egg mixture.
  9. 9Gradually add 245 grams of sugar to the egg mixture.
  10. 10Gently fold 245 grams of all-purpose flour into the batter using a whisk, taking time to preserve the light and airy texture.
  11. 11Gently fold 245 grams of all-purpose flour into the batter using a whisk, taking time to preserve the light and airy texture.
  12. 12Gently fold 245 grams of all-purpose flour into the batter using a whisk, taking time to preserve the light and airy texture.
  13. 13Pour the batter into a baking pan, which has only its bottom greased with butter and lined with parchment paper.
  14. 14Pour the batter into a baking pan, which has only its bottom greased with butter and lined with parchment paper.
  15. 15Pour the batter into a baking pan, which has only its bottom greased with butter and lined with parchment paper.
  16. 16Tap the pan lightly on the counter to remove any air bubbles.
  17. 17Tap the pan lightly on the counter to remove any air bubbles.
  18. 18Tap the pan lightly on the counter to remove any air bubbles.
  19. 19Bake the cake in a preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) for 30 minutes.
  20. 20Bake the cake in a preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) for 30 minutes.
  21. 21Bake the cake in a preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) for 30 minutes.
  22. 22Remove the cake from the pan and peel off the parchment paper.
  23. 23Remove the cake from the pan and peel off the parchment paper.
  24. 24Remove the cake from the pan and peel off the parchment paper.
  25. 25Slice the cake to reveal its texture.
  26. 26Slice the cake to reveal its texture.
  27. 27Slice the cake to reveal its texture.

Ingredients

  • 8 eggs
  • 8 eggs
  • 8 eggs
  • 245 g sugar
  • 245 g sugar
  • 245 g sugar
  • 245 g all-purpose flour
  • 245 g all-purpose flour
  • 245 g all-purpose flour
  • 0 butter
  • 0 butter
  • 0 butter

Equipment

mixerwhiskbaking panparchment paperoven

Tips

  • Strain the eggs to avoid an eggy smell.
  • Gradually add sugar.
  • Gently fold in flour by hand to preserve airiness.
  • Grease only the bottom of the pan and line with parchment paper for easy removal.
  • Tap the pan lightly to remove air bubbles.
  • Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 30 minutes.