Sponge Cake

Name: Sponge Cake
Ingredients: 2 cups Eggs, Room Temperature (for 2 Cups You'll Need 10-12 Large Eggs); 2 cups White Sugar; 2 teaspoons Vanilla; 2 cups Flour

4 ingredients

5 steps

Ingredients

2 cups Eggs, Room Temperature (for 2 Cups You'll Need 10-12 Large Eggs)
2 cups White Sugar
2 teaspoons Vanilla
2 cups Flour

Directions

1

Preheat oven to 350 F. Grease and flour an angel food cake pan and set it aside.
2

Beat eggs and sugar in a large bowl until the mixture has doubled in size. It usually takes me about 15-20 minutes with my hand mixer. Then mix in the vanilla.
3

Gradually fold in the flour, being careful not to deflate the air in the eggs.
4

Pour into the angel food cake pan and place in the oven. DO NOT open the oven door for the next 45 minutes or the cake could fall. Bake for 50-60 minutes. The top of the cake should be golden brown and cracked when done. Remove it from the oven when done and let cake cool in the pan for about 15-20 minutes. Then take a knife and slide it around the edge of the pan and interior to loosen up the cake. Flip it over out of the pan and onto a cooling rack to finish cooling.
5

Serve with whatever you fancy. This is a basic utility cake. We like fresh strawberries with sugar and whipped cream. We've also sliced it into layers and put raspberry preserves on the layers then frosted with a white chocolate frosting.