Classic Sponge Cake

Classic Sponge Cake

Ingredients:

• 6 large eggs, separated
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted and cooled

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
2. Prepare the Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. Beat the Egg Yolks: In a large mixing bowl, beat the egg yolks with half of the sugar (1/2 cup) and vanilla extract until thick, pale, and creamy. This should take about 3-4 minutes.
4. Whip the Egg Whites: In a separate clean mixing bowl, beat the egg whites until they become foamy. Gradually add the remaining sugar (1/2 cup) and continue beating until stiff peaks form.
5. Combine the Mixtures: Gently fold the beaten egg whites into the egg yolk mixture, being careful not to deflate the mixture.
6. Incorporate the Dry Ingredients: Gradually fold the sifted flour mixture into the egg mixture, a little at a time, until just combined. Ensure there are no lumps. Fold in the melted butter until just incorporated.
7. Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
9. Serve: Once the cake is completely cool, it can be served as is, or you can frost it, fill it with cream and fruit, or use it as a base for other layered desserts.

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