-
1
Sift the flour three times.
-
2
Line the baking sheet with parchment paper.
-
3
Pre-heat oven to 180C.
-
4
Boil water for a bain-marie.
-
5
Crack the eggs into a bowl.
-
6
Beat lightly.
-
7
Add the granulated sugar in one go.
-
8
Put the bowl over a bain-marie and start to beat with a hand mixer.
-
9
Use a low speed until the sugar dissolves into the eggs and beat at a high speed after that.
-
10
When the mixture is warm to the touch, remove the bowl from a bain-marie.
-
11
Continue to beat with a hand mixer at a high speed.
-
12
Beat until the mixture until it holds a white color and will hold its shape on the surface if you let a little fall from the mixer.
-
13
Beat evenly and hard with another hand constantly rotating the bowl.
-
14
At Step 4 you can still have an uneven-textured mixture so turn down the mixer speed to low and whisk gently for about 2 to 3 minutes to obtain a very smooth mixture.
-
15
The finished texture should be smooth like in this photo.
-
16
Sift the flour into the mixture.
-
17
Using a hand whisk, carry the mixture from the bottom to the surface and drop the mixture stuck on the whisk by tapping to the bowl.
-
18
Repeat this process and mix 40 to 50 times to combine the ingredients thoroughly.
-
19
It's ready when the mixture has been evenly combined and glossy.
-
20
Pour the batter onto the baking tray from above (to get rid of excess air).
-
21
Spread the batter into the corners with a scraper and flatten the surface.
-
22
Spray some water 10 times onto the surface (to keep the flat surface after baking).
-
23
Bake in the oven pre-heated to 180C for 13 to 14 minutes.
-
24
After baking, tap the baking tray against the stove to get rid of the hot air.
-
25
Place in a cooling rack to cool.
-
26
After almost cooled, cover with cling film and cool completely.
-
27
The sponge cake will stay moist if you keep it in a plastic bag.
