4-Ingredient Sponge Cake (Video Recipe)

Once you master this easy European sponge cake (genoise), you can make hundreds of

Servings: 2 nine inch round cakes

Ingredients

 6 large eggs, room temperature

 1 cup granulated sugar, 210 grams
 1 cup all-purpose flour, 130 grams
 1/2 tsp baking powder

Instructions

Prep:

Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not
grease the sides).

How to Make this Sponge Cake:

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 (here’s the one I love for cakes)
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.
Moist Vanilla Cake by Lhen De Castro Tercias

Ingridients

½ cup softened butter/margarine

2 cups granulated sugar
3 medium egg
s ½ cup canola oil/ vegetable
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt]
1 cup evap milk/fresh

Instruction

1.Sift flour and baking powder

2, Beat butter, sugar, egg, oil, vanilla or any flavoring you want
until fluffy

3. Mix the two together then add the frsh milk mix until fully
combined do not over mix.

Yield: 5 cups cake batter

Bake in 1 8x3 pan 170c for 1 hr