The recipe in the image is a classic sponge cake (génoise) that relies on well-whipped eggs instead of baking powder for its rise.
Ingredients by pan size
| Pan Diameter | Eggs | Flour | Sugar |
|---|---|---|---|
| 15 cm | 4 | 120 g | 120 g |
| 18 cm | 5 | 150 g | 150 g |
| 20 cm | 6 | 180 g | 180 g |
| 23 cm | 7 | 210 g | 210 g |
| 25 cm | 8 | 240 g | 240 g |
Method
- Preheat the oven to 170–180°C (340–355°F).
- Grease and line your cake pan with parchment paper.
- Beat the eggs and sugar together for 8–12 minutes until the mixture becomes pale, thick, and triples in volume.
- Sift the flour and gently fold it into the egg mixture using a spatula. Mix carefully to avoid deflating the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake until the cake is golden and a toothpick inserted in the center comes out clean.
Approximate baking times:
- 15 cm: 30–35 minutes
- 18 cm: 35–40 minutes
- 20 cm: 40–45 minutes
- 23 cm: 45–50 minutes
- 25 cm: 50–60 minutes
Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack.
Tips for success
- Use room-temperature eggs for maximum volume.
- Do not open the oven during the first 25–30 minutes.
- Fold the flour in gently rather than stirring.
- Bake immediately after mixing.
This recipe works well for layer cakes because the sponge is light, airy, and sturdy enough to hold fillings and frosting without baking powder.
