Ingredients
- Eggs 6
- Sugar 6 table spoons
- Flour 6 table spoons
- Baking powder 15g
- Vanilla extract 5g
- Salt 1g
Method
- Separate the egg whites from the yolks
- Add the Salt to the egg whites and mix it until firm peaks are formed.
- Add the sugar, baking powder and vanilla extract to the yolks and mix it well, until it the sugar has totally melted.
- Add the egg whites, and the flour and fold it in gently with a wooden spoon.
- Once it is totally combined, place the mixture into a greased cake pan.
- Place it into a preheated oven to 180 degrees Celsius and bake it for about 20 minutes.
Note: Once the cake rose and its color became golden brown, you can insert a toothpick, pull it out and if it isn’t sticky, then you cake is done. If the toothpick is still sticky, let it bake for a little longer.
Once the cake cooled down, you can decorate it and add the desired fillings.
Fun facts: The earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615).
The Sponge cake originated from Spain, dating as far back as the Renaissance era.
