4-Ingredient Sponge Cake
- 6 large eggs room temperature
- 210 g granulated sugar
- 130 g all-purpose flour
- 1/2 tsp baking powder
Method
Prep:
Preheat Oven to 175˚ (no fan). Line bottoms of two 23 cm cake pans with parchment paper (grease the sides).
How to Make this Sponge Cake:
In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake right away in the center of the oven for around 28 minutes, or until top is golden brown. Do not open the oven door to check on the cake until towards the end.
Remove from pan by sliding a thin spatula ( around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.
