sponge cake

light as a cloud, perfect base for any filling and frosting

This is the best sponge cake ever! It's light and cloudy, absorbs moist and fillings perfectly and is spongy and delicious.

ingredients

• 4 large eggs
• sugar 120g (1/2 cup+2 tbs)
• plain flour 120g (1/2 cup+1tbs)
• pinch of vanilla
• pinch of salt

preparation

• beat the eggs and sugar in a bowl on a boiling water pan until it reaches 40 degrees Celcius
• it has to become like mousse and pale
• add the vanilla
• take away from the heat
• sift the flour and salt and fold in two times
• gently without depuffing the eggs
• pour the mixture in a lined tin
• bake for 25 minutes in the oven at 170 degrees Celcius, preheated, in a round cake tin of 20cm, 8cm high, lined with parchment paper
• then turn off the oven and leave the oven a bit open and leave eye cake there for 5 minutes
• remove from the oven
• leave the cake in the tin for 30 minutes
• then remove from the tin and let cool on a cooling rack

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