Panetela, a simple Cuban sponge cake, is made by whisking eggs and sugar until doubled in volume, then gently folding in the flour. Folding without deflating the mixture is key to keeping the cake light and spongy.
Whisk the eggs and sugar until doubled in volume and a pale-yellow foam forms.
Gently fold the flour, baking powder and vanilla into the foam without deflating it.
Pour the batter into a greased cake pan.
Bake in a preheated oven for 15 minutes.
Do not mix the flour in quickly; this will knock the air out of the beaten mixture and make the cake tough and rubbery. Allergens: contains wheat (gluten) and eggs.
Çırpma süresini 8 dakikadan 12 dakikaya çıkardım çünkü köpük tarifteki kadar hacimli görünmüyordu, sonunda altı dilimlik kek gerçekten süngerimsi çıktı ve dilimlerken elimde hiç dağılmadı.
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