This is the best sponge cake ever! It's light and cloudy, absorbs moist and fillings perfectly and is spongy and delicious.
- 4 large eggs
- sugar 120g (1/2 cup+2 tbs)
- plain flour 120g (1/2 cup+1tbs)
- pinch of vanilla
- pinch of salt
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.