- 4 large eggs (or 5 medium)
- 1 cup sugar (180g)
- A pinch of salt
- 1/4 cup warm water (50ml)
- 1 cup flour (110g)
- 2 tablespoons starch (25g)
- 1 packet vanilla sugar
- 1 packet baking powder
- (Sometimes I add 3-4 tablespoons of vegetable oil; you can try both ways)
Grease a 19 cm mold with parchment paper at the bottom and sides. (If the sides are tricky, you can use some of the sponge cake mixture to stick it.) Preheat the oven to 200 degrees Celsius in both upper and lower settings.
Carefully separate egg whites and yolks. Whip the whites with half the sugar and salt until it forms stiff peaks. (It shouldn't fall when you turn it upside down.) Whip the yolks with the remaining sugar for a minute, then add warm water and continue whipping until it lightens.
Sift the dry ingredients twice. Add them to the yolks and mix. You can gently mix with a spatula or use a mixer on low speed. Add the whites to the yolks in 2-3 batches and gently fold from bottom to top without deflating. Pour into the mold (mine is 19 cm). Tap it on the counter to remove air bubbles.
Lower the oven temperature to 170 degrees and bake for about 45 minutes. Don't open the oven for the first 35 minutes. Check with a toothpick after 35 minutes. When it comes out clean, and the cake has cooled to room temperature, take it out of the mold.
Wrap it in plastic wrap and store it in the fridge. Enjoy your delicious sponge cake!
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