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1
Line the cake pan with parchment paper.
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2
Preheat the oven to 160C.
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3
Crack the eggs into a bowl and beat well.
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4
Add the sugar as you mix.
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5
Place the bowl over a double-boiler as you whisk, and heat the egg mixture until warm (about 40C).
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6
(I do this over open heat, but use a double-boiler if you are not confident).
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7
Remove from the double-boiler and beat with an electric mixer.
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8
It is beginning to get fluffy in this picture, but this is not enough.
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9
Keep beating so that the texture becomes smooth.
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10
I prefer to beat well, so I beat until it becomes smooth and fluffy.
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11
Beat until the batter forms ribbon-like when you lift the mixer and let the batter fall back into the bowl.
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12
Then turn down the speed to low and mix for another 30 seconds to even out the size of the bubbles.
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13
Sift the flour into the batter.
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14
Using a rubber or wooden spatula, fold the flour into the batter from the middle to the out side, scooping up from the bottom of the bowl (pink arrow).
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15
At the same time, turn the bowl towards you with other hand (yellow arrow).
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16
This picture shows you when the flour is folded into the batter evenly, but if you stop here, the cake turns out with a less pleasing texture, so continue mixing for a bit longer.
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17
The batter is now glossy, so you can stop mixing.
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18
The cake will turn out rubbery if you mix too much!
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19
Pour into the baking pan.
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20
If you mixed the batter until it gets glossy, you will get a smooth, moist cake.
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21
If you did not mix enough, you will get a dryer, less smooth cake!
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22
Drop the pan lightly around 3 times from a height of about 5 cm to remove any large bubbles.
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23
Bake in the preheated oven at 160C for 30-40 minutes.
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24
It is done when nothing sticks onto a skewer (wooden or bamboo) when you insert it into the cake (I baked for 35 minutes).
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25
Drop the cake pan once from a height of about 20 cm, then remove from the pan.
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26
Place the cake on a wire rack and cover loosely with moistened kitchen towel or plastic wrap to cool.
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27
Once it has cooled, slice to your desired thickness!
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28
If you want to make the top of the sponge cake flat, place a piece of kitchen paper or plastic wrap on the wire rack, and place the cake upside down to cool.
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29
[For a 15 cm cake pan] 110 g eggs, 50 g sugar, 50 g cake flour.
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30
Weight of the eggs does not include the shells, about 2 eggs' worth.
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31
[For a 21 cm cake pan] 240 g eggs, 110 g sugar, 110 g cake flour.
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32
Weight of the eggs does not include the shells, about 5 eggs' worth.
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33
If you use a cake pan that is not 18 cm wide, bake at the same temperature, but adjust the time accordingly.
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34
If the pan is smaller, shorten the baking time; if it is bigger, bake for longer.
