A light, plain cake base made only with eggs, sugar, and flour, rising through beaten eggs without the use of baking powder. This classic, which forms the basis of cake and roll recipes, can also be served on its own.
Whisk the eggs and sugar at room temperature for at least eight minutes, until noticeably increased in volume and pale in color.
Sift in the flour and vanilla little by little, folding from top to bottom. Caution: Do not mix quickly, as losing the air bubbles will keep the cake from rising.
Pour the batter into the greased pan and bake in a preheated oven until a toothpick test comes out clean, then let it rest in the pan for a few minutes before removing.
Important: Whisking the eggs and sugar for at least eight to ten minutes, until the volume noticeably increases, takes the place of baking powder in helping the cake rise. Allergens: contains gluten (flour), egg.
If you fold the flour into the whipped eggs with a top-to-bottom folding motion instead of stirring, you don't lose the air bubbles, and the cake rises lighter.
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