Sponge Cake 6 inch pan

Instructions

Preheat oven to 350 F.

Line bottoms of two 6 inch cake pans with parchment paper. (do not grease the sides or the bottom). Set aside.

Important: Eggs must be room temperature.

Add eggs and sugar into the mixing bowl.

Mix until the mixture becomes thick, fluffy and triples in volume, for about 9 minutes.

Important #2: Stop using mixer at this point. Find the SPATULA!

Sift 1/3 cup of flour and 1/4 tsp baking powder over the beaten egg and sugar. Using a rubber spatula, work in circular pattern, going over and under. This is very important. Be sure the flour is incorporated into egg sugar mixture.

Then sift again another 1/3 cup of flour and fold with a spatula. Stop mixing when no streaks of flour remain.

Important #3: Do not over-mix, mix until the flour is incorporated.

And that is it. You are done. You just made an easy, elegant sponge cake.

Divide the cake mixture between two 6 inch baking pans.

I used 2 cups of mixture for each pan.

Bake at 350 F for about 19 minutes or until done.

Use toothpick to test if cake is done. Insert the wooden toothpick near the center of the cake. If it comes out clean, the cake is done.

Cool the cake.

And BRAVO, you just made the best easy sponge cake. Easy, super easy!