Classic Sponge Cake: The Airy and Soft Cake Base for Confections

Main Ingredients (1kg Total)

• 427g of Eggs (about 8 to 10 large eggs)
• 285g of Wheat Flour
• 285g of Refined Sugar
• 3g of Vanilla Essence (or other essence to taste)

Option for Softer Batter (Substitution)

• Substitute the 285g of Wheat Flour with:
• 228g of Wheat Flour
• 57g of Corn Starch (Maizena)

Ingredient Preparation

1. 1
   Sift the wheat flour (and corn starch, if using) and set aside. Sifting is crucial for batter aeration.
2. 2
   Grease a baking pan or line the bottom with parchment paper. Do not grease the sides, so the batter can "climb" and rise evenly.

Beating and Aeration

1. 1
   In the mixer, add the eggs, sugar, and essence.
2. 2
   Beat on high speed (3rd speed) with the whisk attachment for 8 to 15 minutes, or until the mixture doubles (or triples) in volume, becomes very light, fluffy, and has the consistency of a "fluffy cream". This is the secret to Sponge Cake.
3. 3
   Preheat the oven to 180°C (350°F).

Folding and Baking

1. 1
   Reduce the mixer speed to the lowest (1st speed) or remove from the mixer to mix manually.
2. 2
   Add the sifted flour (and starch), incorporating gradually (in 3 or 4 parts).
3. 3
   Gently mix with a *whisk* or spatula, using folding motions from the bottom up, only until incorporated. Do not overbeat to avoid losing the egg volume.
4. 4
   Pour the batter immediately into the prepared baking pan.
5. 5
   Bake in a preheated oven at 180°C (350°F) for about 25 to 35 minutes. The cake is ready when it is golden brown and, when touching the center, it lightly springs back.
6. 6
   Remove from the oven and let it cool on a wire rack before unmolding and cutting.