Sponge Cake

Name: Sponge Cake
Yield: 8x8-inch pan
Cuisine: American
Ingredients: 4 large eggs; 100 g granulated sugar; 1 tsp vanilla extract; 120 g cake flour; 1/4 tsp table salt; 40 g almond slices

Spoonful Passion @spoonfulpassion

Canada

This sponge cake is leavened only by the eggs, with no baking powder or other leavening agent.
Here I topped it with almond slices, but the possibilities are endless. It's the easiest/most basic sponge cake so feel free to top it with anything you have available. 👩‍🍳

Spoonful Passion @spoonfulpassion

Saved

Ingredients

8x8-inch pan

4large eggs
100 ggranulated sugar
1 tspvanilla extract
120 gcake flour
1/4 tsptable salt
40 galmond slices

Saved

Steps

1

In a large bowl, beat eggs and sugar until thickened and pale in color. Add vanilla extract and mix well.
2

Add salt and flour in 3 additions. Fold the batter using a silicone spatula after each addition. Mix just until combined (do not overmix).
3

Pour the batter into an 8x8-inch (20x20cm) baking pan that has been lined with parchment paper. Tap the pan onto the counter twice to release unwanted big air bubbles inside. Distribute the almond slices evenly on top.
4

Bake in a preheated oven at 340℉ (170℃) for 30 - 35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.