A light, simple sponge cake base made with eggs, sugar, and flour. It rises without baking powder as the eggs are whipped. This classic base for layer cakes and roulades can also be served on its own.
Beat the eggs and sugar at room temperature for at least eight minutes, until the mixture has increased noticeably in volume and turned pale.
Sift in the flour and vanilla a little at a time, folding from top to bottom. Caution: Do not mix quickly or the air bubbles will collapse and the cake will not rise.
Pour the batter into a greased pan and bake in a preheated oven until a toothpick inserted in the center comes out clean. Let it stand in the pan for a few minutes before removing it.
Important: Beat the eggs and sugar for at least 8–10 minutes, until they have increased noticeably in volume. This incorporates the air needed for the cake to rise without baking powder. Allergen: contains wheat (gluten) and eggs.
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