Description

Experience the elegance of traditional baking with this delicate three-ingredient sponge cake that celebrates simplicity and texture. Its light, airy crumb and golden finish make it the perfect versatile base for seasonal berries or a simple dusting of powdered sugar.

Ingredients

6 Large Eggs (room temperature)
180 g Fine Granulated Sugar
180 g All-purpose or Cake Flour (sifted)

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Instructions

Preheat your oven to 165°C (330°F) and grease a cake tin, lining both the bottom and sides with parchment paper for a clean release.
Combine the eggs and sugar in a large, grease-free bowl and whisk for at least 15 minutes until the mixture triples in volume and reaches a thick ribbon stage.
Slowly sift the flour over the egg foam and gently fold it in using a manual whisk or spatula, using a circular motion to maintain the air bubbles.
Pour the batter into the prepared tin and bake in the center of the oven for 45 minutes; avoid opening the door during the first 30 minutes of baking.
Test for doneness with a wooden skewer, then leave the cake in the turned-off oven with the door slightly ajar for 5 minutes to prevent shrinking.
Remove from the oven, rest in the tin for 10 minutes, then demold and cool upside down on a wire rack to ensure a perfectly flat top.

Notes

To achieve the best volume, ensure your mixing bowl and whisk are completely free of grease before starting. Sifting the flour from a slight height helps aerate the powder, making it much easier to fold into the delicate egg foam without causing it to collapse.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: European