Sponge Cake by
https://momsdish.com/recipe/92/perfect-sponge-cake
Ingredients
5 large eggs
96g sugar
128g all purpose flour
Instructions
Keep the eggs at room temperature before you make the cake. Room temperature eggs beat better!
Beat the eggs with sugar for at least 15 minutes. The texture should be airy, yet stiff.
Sift the flour first. Getting rid of any lumps and clumps of flour will ensure that you have a consistent texture.
When adding flour, carefully it in by thirds into the egg mixture. Lightly adding the flour will ensure you don’t overmix and compromise the fluffiness of your beaten eggs.
Your baking pan size should be 9 inches or larger. This cake can easily overflow during the baking process.
Don’t open the oven door during the baking process because the cake can collapse when hit with a sudden temperature change.
Test to see if the cake is fully baked by pricking it with a toothpick. If it comes out clean, you’re good to go!
Cut the sponge cake only when its fully cooled to room temperature.
Beat the eggs with sugar for at least 15 minutes. The texture should be airy, yet stiff.
Sift the flour first. Getting rid of any lumps and clumps of flour will ensure that you have a consistent texture.
When adding flour, carefully it in by thirds into the egg mixture. Lightly adding the flour will ensure you don’t overmix and compromise the fluffiness of your beaten eggs.
Your baking pan size should be 9 inches or larger. This cake can easily overflow during the baking process.
Don’t open the oven door during the baking process because the cake can collapse when hit with a sudden temperature change.
Test to see if the cake is fully baked by pricking it with a toothpick. If it comes out clean, you’re good to go!
Cut the sponge cake only when its fully cooled to room temperature.