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Classic Sponge Cake
Light and airy sponge cake, ideal for birthday cakes or a quick snack. This foolproof version uses 4 eggs, 120 g of sugar and 120 g of flour, with a pinch of baking powder. Perfect to decorate with ganache, whipped cream or jam.
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Critical Success Points
- • Whip the egg whites to firm peaks
- • Incorporate the sugar gradually
- • Sift and fold in the flour without breaking the whites
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Be careful of splatters when whisking the whites.
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