Spongy cake

Name: Spongy cake
Cuisine: Kenyan
Ingredients: 6 eggs; 1 cup wheat flour; 1 cup sugar; 1 Tea spoon baking powder; 1 Tea spoon salt

Faith Kamanthe @cook_14253521

Nairobi

I wanted a spongy cake, that's why I used many eggs and separated the white-eggs from the egg-yolk. If beaten separately, the egg-white fluffs up which in turn gives you a fluffy cake. #4weekschallenge #snacksrecipecontest

Faith Kamanthe @cook_14253521

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Ingredients

6eggs
1 cupwheat flour
1 cupsugar
1 Tea spoonbaking powder
1 Tea spoonsalt

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Steps

1

Preheat the oven to 180°C which is approximately 350° fahrenheit and let it warm up.
2

Grease the baking tin and dust with wheat flour so that the cake won't stick to the tin.
3

Mix the flour, salt and baking powder and sieve.
4

Separate the egg-white from the egg-yolk and put them in separate bowls.
5

Add sugar to the egg-yolk (Should you decide to add flavours, add them at this stage) and beat with a mixer until it is creamy and frothy.
6

Fluffy the egg-white with a mixer until it becomes stiff such that if you tilt the bowl t doesn't flow.
7

Gently fold the egg-yolk mixture into the egg-white and mix by folding it gently and not stirring.
8

Add the flour into the eggs mixture in bits and fold gently using a spatula (I used a wooden one) to allow the flour stick to the eggs mixture until you get a fluffy batter mixture.
9

Transfer the batter into a greased baking tin and spread out the batter evenly.
10

Place the tin with the batter at the center of the oven and let it cook for 40 minutes.
11

Note: The more the eggs, the fluffier the cake.