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