Cake

Method

1. 01

   1. Preparing and Separating Ingredients Step 1: Prepare 6 room-temperature eggs, 1 cup (200 g) of sugar, and 1 cup (160 g) of flour. Step 2: Carefully separate the egg whites and yolks into two separate, completely dry, and clean bowls.

2. 02

   2. Whipping the Egg Whites (Meringue) Step 3: Add a pinch of salt to the egg whites and start beating on low speed. Step 4: Once foam forms, gradually add half of the sugar (100 g). Step 5: Beat on high speed until you achieve a stiff, glossy, and firm meringue that does not fall out when the bowl is inverted.

3. 03

   3. Preparing the Yolks Step 6: In a separate bowl, combine the egg yolks, the remaining sugar (100 g), and 1 teaspoon of vanilla. Step 7: Beat with a mixer until the mixture lightens in color, becomes airy, and doubles in volume.

4. 04

   Preparing the Yolks Step 6: In a separate bowl, combine the egg yolks, the remaining sugar (100 g), and 1 teaspoon of vanilla. Step 7: Beat with a mixer until the mixture lightens in color, becomes airy, and doubles in volume.

5. 05

   Combining the Mixtures and Adding Flour Step 8: Gradually add the meringue (egg white) mixture to the beaten yolks. Step 9: Important: Put the mixer aside! Use only a silicone or wooden spatula. Fold very gently with an upward motion from the bottom to maintain airiness. Step 10: Add the flour (sifted 2-3 times beforehand) in 2-3 stages and fold again with gentle, circular motions (bottom to top) until a uniform batter is formed.

6. 06

   Baking Step 11: Line the bottom of a 24 cm diameter baking pan with parchment paper (do not grease the sides so the sponge cake rises evenly). Step 12: Pour the batter into the pan and place it in a preheated oven at 180°C. Step 13: Bake for 30-35 minutes. Do not open the oven door under any circumstances during the first 20-25 minutes, or the sponge cake will collapse! Step 14: Check for doneness with a wooden skewer (insert it into the center — if it comes out dry, the sponge cake is ready).

7. 07

   Cooling and Slicing Step 15: After removing from the oven, let the sponge cake sit in the pan for 10-15 minutes, then carefully run a knife around the edges, remove from the pan, and cool on a wire rack. Step 16: Slice the fully cooled sponge cake into 2 or 3 equal layers (optionally, you can wrap it in plastic wrap and store it in the refrigerator overnight; this makes it easier to slice perfectly).