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Baking
Light and Fluffy Classic Sponge Cake
A classic, airy sponge cake made with eggs and sugar, perfect as a cake base or enjoyed on its own with tea.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
In a mixer bowl, beat the eggs with the sugar and vanilla sugar on high speed for 10 minutes until pale and fluffy.
2
Remove 1 tbsp of flour from the cup and replace it with cornstarch. Gently fold the sifted mixture into the batter on low speed.
3
Pour the batter into a round cake pan lined with parchment paper at the bottom. Smooth the top and place in a preheated oven at 180 °C.
4
Bake for 40–45 minutes. Check for doneness with a wooden skewer.
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