Sponge cake for birthday cake
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Sift the sugar and flour separately and set aside.
In the mixer, pour the eggs and beat for 5 minutes on high speed.
Then reduce the speed and gradually add the sugar.
Add the vanilla essence, increase the speed, let it beat for another 10 minutes and turn off the mixer.
Remove the bowl (bowl) and gradually add the wheat flour, spoon by spoon, and stir the dough with a wire whisk, GENTLY!
TIP: Always stir from bottom to top, so as not to take away the lightness of the dough.
Grease the bottom of the pan with butter and line it with parchment paper (only the bottom)
TIP: Cut the parchment paper with scissors so that it fits snugly against the bottom of your pan. No need to grease the sides! That way your cake rises well and won't wilt.
Pour the batter into the pan and bake in a preheated oven at 180°C for about 40 to 45 minutes.
NOTE: This dough does not have yeast. Eggs act as natural yeast and make your cake rise a lot and be fluffy.
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