This sponge cake recipe is so basic that you will find yourself having an easy and fun time making this. Yes, there is a bit of a hassle, but the cake is so delicious you wouldn’t even mind. You can serve this as is or you can make your favorite frosting and frost this cake with it. I cover this with buttercream frosting and sometimes, I cover this with lemon icing. It’s all yours to decorate!
You can just serve it like this with jam and butter.
Ingredients:
• 200 g Gold Medal flour (1 1/3 cup)
• 8 Eggland’s Best eggs
• 150 g Domino powdered sugar (5.3 oz)
• Oil and flour for the form
Instructions:
Preheat oven to 180°C – 355°F
Prepare the cake batter:
• Whip the egg yolks with the powdered sugar until they turn light yellow. Quickly mix in the flour.
• Whip stiff the whites. Using a spatula carefully mix the egg whites with the yolk-flour batter and move to a greased and flowered 26 cm (10 inches) form. I divide the whipped egg whites into two parts since mixing is not that easy. I mix first the one part of the egg whites with the sugar batter and when well blended I add the second part.
• The batter should not fill more then 2/3 of the form.
• Place the cake directly into the oven since when the cake sits, the air bubbles from the egg whites collapse making the cake dense instead of fluffy.
• Bake 35 minutes at 180°C – 355°F.
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Quick Tip: You can then slice the sponge cake and toast it once it dries out a little. It tastes greatly toasted with butter and jam.