Description
Experience the simple elegance of a classic sponge cake that shines without the need for heavy frosting. This three-ingredient wonder yields an incredibly light, airy texture that is perfect for pairing with fresh fruit or a light dusting of powdered sugar.
Ingredients
- 6 Large Eggs (room temperature)
- 180g Sugar
- 180g All-Purpose Flour (sifted)
Instructions
- Preheat your oven to 165°C (330°F) using static heat and line a standard cake pan with parchment paper to ensure an easy release.
- In a large mixing bowl, combine the eggs and sugar; whip with a whisk attachment for a full 15 minutes until the mixture is pale, thick, and has tripled in volume.
- Gently sift the flour over the whipped egg mixture and use a spatula or manual whisk to fold it in delicately, using a circular motion to keep the batter airy.
- Pour the batter into the prepared pan and bake for 45 minutes, or until a skewer inserted into the center comes out clean and dry.
- Turn off the oven and let the cake sit inside with the door slightly ajar for 5 minutes, then remove and cool upside down on a wire rack for a perfectly flat top.
Notes
To ensure the best volume, make sure your mixing bowl and whisk are completely free of any grease or oil before you begin whipping the eggs. For an even more delicate crumb, you can substitute 20g of the all-purpose flour with cornstarch.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: International