Classic Sponge Cake
The classic sponge cake is one of the most well-known cake bases, gaining popularity in 17th century Europe. Originally made with simple ingredients, its lightness came from the whipped eggs. This recipe follows the traditional technique, guaranteeing a light and airy result. It can be flavored or filled in countless ways, making it perfect for any occasion.
Ingredients for this recipe
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Preparation Steps
1
Preheat oven to 350°F (180°C) and prepare a 9-inch (22 cm) cake pan by lining the bottom with parchment paper.
2
In a large bowl, whisk together the flour and salt. Set aside.
3
In another bowl, beat the eggs with the sugar until pale, light, and fluffy. This may take 5-7 minutes with an electric mixer.
4
Add the vanilla extract to the egg mixture, then gently fold in the flour mixture until just combined, being careful not to deflate the batter.
5
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
6
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7
Before serving, dust with powdered sugar, or fill with cream and garnish with fresh fruit.
