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1
Prep work: slightly grease the pan with oil and line the bottom with parchment paper.
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Mix all the ingredients and dissolve.
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3
Sift flour separately.
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4
Beat eggs and sugar using a hand mixer.
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5
It gets glossy and foamy as shown on the photo but keep beating!
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6
When the mixture loses its glossiness and it becomes opaque, preheat the oven to 170 C. The upper right of the photo shows bubbles which need more beating, whereas the ones on left are opaque.
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7
Beat for another 5 minutes making sure to get the batter at the bottom that hasn't been beaten enough.
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8
If you are getting glossy bubbles you will need to beat more.
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Add the ingredients from the side of the bowl and let them sink.
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Then add sifted flour on top.
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Using a whisk, mix from the bottom to top in a circular motion.
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12
Slowly mix it well by bringing the whisk up and down.
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13
Pour the batter into the cake pan.
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14
Drop it 10 times from 10 cm high to remove big air bubbles.
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15
When preheating is done, bake it in the oven for 35 minutes at 170 C.
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16
While baking the sponge, pour syrup ingredients to a pan.
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When it comes to a boil, cool it down.
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18
Once it's baked insert toothpick.
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If it comes out clean, it's done.
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If batter sticks to the toothpick you will need to bake more.
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Remove cake from the pan and cool it.
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22
Once it's cooled, cut into half and brush on the syrup.
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23
Wrap it with a plastic wrap and leave it overnight for a delicious and moist sponge cake.
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24
Enjoy decorating the sponge cake or using it as the base for a cheese cake.
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25
You can also wrap it in plastic and freeze it.
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26
You can also bake cocoa sponge cake by changing the flour to 100 g flour and 20 g cocoa.
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27
I used it to make tiramisu.
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28
If you are using small sized eggs, ingredients should be: sugar 60 g, butter 15, milk 15 g, flour 90 g.
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29
I have another foolproof recipe using rice flour.
