Mom’s recipe of sponge cake can beat any recipe out there, hands down! Light airy and completely fat-free with a whisper of sugar, it has been my go to recipe for almost 25 years now!!
Basic vanilla sponge
4 large eggs
6 tbsp flour
1 tsp baking powder
1 tsp vanilla essence
Break eggs…and separate yolks from the egg whites
Keep yolks aside in a bowl.
Transfer egg white to a mixing bowl.
Add the sugar to the egg whites.
Whip egg whites with egg beater till peaks begin to form. Take care not to over whip.
Add the yolks to the whipped egg whites.
Blend with egg beater for a minute. Do not over mix!
Sieve flour with the baking powder.
Sprinkle flour 2 tbsp at a time, over the egg batter.
Fold the flour into the egg batter gently using the figure 8 movement!
Add the vanilla essence and mix gently.
Grease and dust a baking pan (8 inch round) and keep ready. Preheat the oven at 350F (moderate heat)
Now transfer the cake batter to the prepared baking tray.
Tap the baking tray with the cake batter gently on the table to remove any air bubbles.
Bake in the preheated oven for about 25-30 min.
Once the corner of the cake starts to come away from the sides of the baking tray, it’s ready to come out.
Run a butter knife around the sides of the cake to loosen any sides that might be stuck.
Invert warm cake onto a plate.
Flip right side up and cool on a wire rack.
Split the cake into layers,
and brush with juice/choice of flavored syrup.
Spread filling of choice (my fav is whipped cream)
Decorate as desired….serve chilled!
To make chocolate sponge cake…
Substitute the 6 tbsp flour with 4tbsp flour + 2 tbsp cocoa.