Ingredients:

• 5 large eggs (at room temperature)
• 1 cup (200g) granulated sugar
• 1 cup (125g) all-purpose flour (sifted)

Equipment Needed:

• 8-inch (20 cm) round or square cake pan
• Electric mixer (stand or hand mixer)
• Mixing bowls
• Sifter
• Spatula
• Baking paper (parchment paper)

Prep and Cook Time:

• Preparation: 15 minutes
• Baking: 1 hour to 1 hour 10 minutes
• Cooling: 20 minutes

Instructions:

1. Prepare your oven and pan:

• Preheat your oven to 325°F (160°C).
• Grease your cake pan with butter or nonstick spray.
• Line the bottom with parchment paper for easy removal.

2. Beat the eggs and sugar:

• Crack all 5 eggs into a large mixing bowl.
• Add the 1 cup of sugar.
• Using an electric mixer, beat on high speed for 8 to 10 minutes, or until the mixture becomes very thick, pale, and triples in volume. ➔ Tip: You’ll know it’s ready when you lift the beaters and the mixture falls back in thick ribbons that sit on top for a few seconds before sinking.

3. Fold in the flour:

• Sift the 1 cup of flour over the egg mixture in three parts.
• Gently fold the flour into the egg mixture using a spatula after each addition. ➔ Be careful not to deflate the batter! Use a slow, gentle folding motion, cutting through the center and lifting the batter from underneath.

4. Pour and smooth:

• Pour the batter into the prepared cake pan.
• Gently tap the pan on the counter a couple of times to remove large air bubbles.

5. Bake:

• Place the cake in the preheated oven.
• Bake for about 1 hour to 1 hour 10 minutes, depending on your oven.
• The cake is done when:
  • It’s golden brown on top.
  • A skewer or toothpick inserted in the center comes out clean.
  • The cake springs back when lightly pressed.

6. Cool:

• Remove the cake from the oven.
• Let it cool in the pan for 10–15 minutes.
• Run a knife around the edges to loosen, then invert onto a wire rack to cool completely.

Tips for Perfect Sponge Cake:

• Room temperature eggs whip much better than cold ones.
• Do not overmix when folding the flour; you want to keep as much air in the batter as possible.
• Sift the flour to avoid clumps and keep the batter light.
• Avoid opening the oven door during baking — sponge cakes are delicate and can collapse if disturbed before fully set.

Serving Ideas

• Dust with powdered sugar.
• Serve with whipped cream and berries.
• Slice in half and layer with jam or custard.
• Use as a base for a layer cake with buttercream frosting.