Simple Classic Sponge Cake Recipe

Preheat the oven to 350F (180C). Butter the bottom and sides of a 6-inch round cake pan or a pan of your choice.

Dust the bottom and sides of the pan with flour,shake and tilt to remove the excess flour or (you may even conveniently use baking parchment if you have it).

Sift the flour on a plate 3-4 times thoroughly and set aside.

In a large bowl, combine the egg yolks with 1/2 cup of the sugar,using a sturdy wire whisk or a hand mixer, beat vigorously until the mixture is light in color and thick, say for approximately about 5 minutes.

Now whisk in the vanilla extract & set this mixture aside.

In a large bowl, using a stand mixer fitted with the whip attachment or a hand mixer, beat the egg whites on medium-high speed until they form soft peaks and have increased in volume.

Slowly pour in the remaining 1/2 cup sugar and beat until the whites are stiff and glossy. Be careful not to over whip the whites, or they will be dry.

Using a rubber spatula, gently but quickly fold one-third of the beaten egg whites into the yolk-sugar mixture. Fold in one-half of the flour. Fold in the another third of the whites, followed by the remaining flour. Finally, fold in the remaining whites until the batter is smooth. Be careful not to over fold, or the eggs will deflate and the batter will lose its volume.

Now pour the readied batter into the baking pan and smooth-en the top,Bake until the top springs back, or the toothpick test in the center comes out clean, it should take about 20-30 minutes approx.

Now take the cake out from the oven and run a small knife all round the pan to loosen the cake from the pan and will also avoid gouging, and then invert it slowly on a wire rack and set aside to cool.

You can use the cake immediately or you can even choose to wrap the same appropriately and store it in the refrigerator , it should stay good for a minimum of 2 weeks.