Sponge Cake
Ingredients:
6 large eggs (at room temperature)
175g sugar
175g plain flour, sifted
Method:
Pre-heat the oven to 180C (350 F). Grease and flour one 20 by 7.5cm spring form tin or two 20 by 5cm pans, set aside.
1. beat the egg yolks and sugar together until the mixture is pale and creamy and falls in a thick ribbon from the whisk. Beat the egg whites separately in a large bowl until they hold firm, creamy peaks.
2. Tip one third of the egg white onto the egg yolk and sugar mixture and gently fold it in using a large metal spoon.
3. Sift one third of the flour and, using a rubber spatula, gently fold it in.
4. Continue folding in the egg white and flour in two further stages.
5. When all the ingredients are incorporated into the mixture it will be firm and well expanded. Pour the batter into the prepared tins. Bake springform about 40 mins and layer tins about 20 to 25 mins. Let cake cool in th etin for a few minutes before turning on to a rack to cool completely.
NOTES:
Make sure all utensils are free from oil, grease, water before whipping the egg whites. And that there is absolutely NO egg yolk in the whites. If the egg whites dont beat dont bother with the rest it wont work!!
Calculate who much you need for your pan.
I didn't use a metal spoon, didn't seem to do any harm.
When folding in the egg whites DONT stir, only fold. DONT change the direction in which you are folding i.e. if you start clockwise always go clockwise (I slowly rotate the bowl continuously while folding to acheive this)