A light and airy sponge cake that's perfect as a base for layered cakes or served simply with a dusting of powdered sugar.
Preparation time
20min
Cooking time
30min
Ingredients
8 Servings
- 120 g all-purpose flour
- 4 eggs
- 150 g sugar
- 30 g unsalted butter
- 1 tsp vanilla extract
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line a 23cm (9-inch) round cake pan.
Step 2
Sift the flour and set it aside.
Step 3
In a heatproof bowl, combine the eggs and sugar. Place the bowl over a pot of simmering water and whisk constantly until the mixture is warm to the touch and the sugar has dissolved.
Step 4
Remove the bowl from the heat and beat the mixture with an electric mixer on high speed until it triples in volume and forms a ribbon when the beaters are lifted.
Step 5
Gently fold in the sifted flour, being careful not to deflate the batter.
Step 6
Fold in the melted butter and vanilla extract until just combined.
Step 7
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until the cake is golden brown and springs back when lightly pressed.
Step 8
Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.