Classic Sponge Cake

Ingredients

• 4 Eggs (at room temperature)
• 120 g Granulated sugar (prefer fine sugar)
• 120 g All-purpose flour (sift with baking powder)
• 1 pinch Baking powder (about 1 g)
• 10 g Butter (to grease the pan)
• 1 circle Parchment paper (20 cm circle)

Instructions

1. Prepare the pan and preheat the oven

   Butter the pan, place the parchment paper cut to the pan's diameter and preheat the oven to 180°C.

   Time: PT5M

   Temperature: 180°C

2. Separate the whites from the yolks

   Separate the 4 eggs by placing the whites in the mixing bowl and the yolks in a small separate bowl.

   Time: PT2M

3. Whip the egg whites

   Whisk the whites on medium speed until they form firm peaks.

   Time: PT5M

4. Incorporate the sugar

   Add the sugar in a fine stream while continuing to whisk until you obtain a glossy, firm meringue.

   Time: PT3M

5. Add the egg yolks

   Gently pour the yolks into the meringue, mixing delicately with the spatula.

   Time: PT2M

6. Fold in the sifted flour

   Sift the flour with the pinch of baking powder and add it gradually to the batter, folding gently with the spatula until homogeneous.

   Time: PT4M

7. Pour the batter into the pan

   Transfer the batter into the prepared pan, smooth the surface with the spatula and tap the pan lightly on the countertop to eliminate air bubbles.

   Time: PT2M

8. Bake

   Bake the sponge for about 20 minutes. Check doneness by inserting a knife tip: it should come out dry.

   Time: PT20M

   Temperature: 180°C

9. Cool and unmold

   Remove the cake, let cool 5 minutes in the pan, then unmold by removing the parchment paper and let cool completely on a rack.

   Time: PT5M

Nutrition Facts

Calories

145

Protein

6 g

Carbohydrates

20 g

Fat

4 g

Fiber

0.5 g