Sponge cake- basic easy recipe

This is a great recipe for sponge cake that can be used later for roll-up cakes, as the base for tiramisu, or to use for a layered cake.

You will use a lot of eggs, especially whites, so plan ahead a recipe with the yolks so they don't go to waste ( I forget if I don't use them right away).

Type of dish: dessert, cake
Cost: cheap
Difficulty: easy
Time: 50 min
Prep time: 10 min
Baking time: 30-40 min
Oven temp:  180C

You'll need:
a mixer, a large mixing bowl, a baking tray ( for flat cake), or a round cake tin, spatula, teaspoon, bowl,

  • 1 cup flour, sifted
  • 1 cup sugar
  • 6 eggs
  • 1 tsp baking powder
  • 1 tbsp breadcrumbs or flour
  • 1 tbsp oil

Preheat the oven. Smear the oil in the baking tray and sprinkle flour or breadcrumbs JUST over the bottom of the tray. Separate the yolks, leaving the egg whites in the large bowl, and the yolks in the small one. Start beating the whites so they form peaks, adding the sugar bit by bit until you have it all incorporated with the whites. When you've beaten the whites real bad, add one by one the yolks to the whites, so every time the colour comes out straw- like. We want the cake to be as fluffy as possible, so make large movements with your beater, always in one direction ( if you go every way, you will beat out the air that we are trying to beat in the eggs), counter-clock wise. Now, add the flour and baking powder, gentlyfolding it  in with a spatula- make 8-like moves with your spatula to get the flour in, but not the air out.
Pour out the batter into the baking tray, spread evenly with the spatula and put in the oven to bake for 30 to 40 min. Use a toothpick to check if the cake is done. ( you put a toothpick in the cake, then remove it- if there is sour dough sticking to the toothpick, it's not done yet. If the pick comes out clean, it's ready)
When it's done, don't take it out of the oven yet- turn off the oven and leave the oven doors open and the cake inside until cools.

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