Easy Basic sponge cake

 How to make a quick and easy sponge cake

sponge cake 

I love this cake recipe. It's easy and you can make hundreds of different types of cakes with this base. This is a classic European sponge cake. Once you write this recipe (you'll save it after a few rounds), you'll bake things that look and taste like they came from a fancy bakery.

This cake base absorbs moisture from fruit, sundaes, liqueurs and syrup well. As you can see from my cake recipes, I'm a fan of moist cakes.

Over the years, I've tried countless different ways to make this cake and this is the best foolproof sponge cake method I've ever tried. This is not the same as American pastry and readers often wonder if it could really be that easy and contain only 4 ingredients.

ingredients

•  4 eggs.

•  Two cups of flour.

•  Two cups of sugar.

•  A cup of milk and a quarter cup of butter.

•  A teaspoon of vanilla.

•  Two teaspoons of baking powder.

•  A quarter of a teaspoon of salt The simple sponge cake

 method 

Beat the eggs well in a large bowl.

 Add sugar and vanilla and continue to beat for about 5 minutes.

 Sift the flour into another separate bowl, and mix the flour with the salt and baking powder.

 Mix the two mixtures together in one bowl and stir the mixture well. 

Melt the butter with the milk over a low heat.

 Add the butter with the milk to the mixture, and stir the mixture until well combined.

 Pour the cake mixture into the mold previously greased with butter and sprinkle a little flour on it.

 Put the tray in the oven at 180 ° C for about 20 minutes. 

Remove the tray from the oven, set aside a little to cool, and serve. 

Tip:

 For best results, use eggs at room temperature, not cold.