Sponge Cake
6 large eggs room temperature
1 cup granulated sugar 210 grams
1 cup all-purpose flour 130 grams
1/2 tsp baking powder
Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with
parchment paper (do not grease the sides).
In the bowl of an electric stand mixer fitted with whisk attachment (this
is the one I have), beat 6 large eggs for 1 minute on high speed. With the
mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes
until thick and fluffy.
Whisk together 1 cup flour and 1/2 tsp baking powder then sift this
mixture into fluffy egg mixture one third at a time. Fold with a spatula
with each addition just until incorporated. Scrape spatula from the
bottom to catch any pockets of flour and stop mixing when no streaks of
flour remain. Do not over-mix or you will deflate the batter.
Divide evenly between prepared cake pans (it helps if you have a
kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my
oven took 25 min), or until top is golden brown. Remove from pan by
sliding a thin spatula around the edges then transfer to a wire rack and
remove parchment backing. Cool cakes to room temperature then slice
layers equally in half with a serrated knife.
Special thank you to Brad A Senesac and Sarah McWilliams Guerra