Fluffy Sponge Cake

Method

1. 01

   Preparation and separating eggs Preheating the oven is essential Preheat the oven to 180°C. Carefully separate the egg whites and yolks into dry, clean bowls.

2. 02

   Whipping the egg whites Don't forget the salt Add a pinch of salt to the egg whites and start beating with a mixer. Once foam forms, gradually add half of the sugar and beat until stiff, glossy peaks form.

3. 03

   Preparing the yolks In a separate bowl, beat the egg yolks with the remaining sugar and vanilla until the mixture becomes pale and doubles in volume.

4. 04

   Combining the mixtures Do not use a mixer at this stage Gently fold the whipped whites into the yolk mixture. Use a silicone spatula and fold from bottom to top very carefully to maintain the fluffiness.

5. 05

   Adding the flour Add the sifted flour to the mixture in 2-3 stages and fold again with gentle bottom-to-top motions until a smooth batter is formed.

6. 06

   Baking Do not open the oven for the first 20 minutes Pour the batter into a parchment-lined baking tin and bake at 180°C for approximately 30-35 minutes. Check readiness with a wooden skewer.