Sponge Cake

4-Ingredient Sponge Cake 
4.6 from 32 reviews 
Prep time: 10 mins 
Cook time: 25 mins 
Total time: 35 mins 
Once you master this easy European sponge cake (genoise), you can make
hundreds of different cakes using this base!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost To Make: $2-$4
Serving: 2 (9-inch) round cakes
Ingredients
•	6 large eggs, room temperature
•	1 cup granulated sugar
•	1 cup all-purpose flour
•	½ tsp baking powder

Instructions
Prep:
1.	Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans
with parchment paper (do not grease the sides).
How to Make this Sponge Cake:
1.	In the bowl of an electric stand mixer fitted with whisk attachment
(this is the one I have), beat 6 large eggs for 1 minute on high
speed. With the mixer on, gradually add 1 cup sugar and continue
beating 8-10 minutes until thick and fluffy.
2.	Whisk together 1 cup flour and ½ tsp baking powder then sift this
mixture into fluffy egg mixture one third at a time. Fold with a
spatula with each addition just until incorporated. Scrape spatula
from the bottom to catch any pockets of flour and stop mixing when no
streaks of flour remain. Do not over-mix or you will deflate the
batter.
3.	Divide evenly between prepared cake pans (it helps if you have a
kitchen scale to weight the pans). Bake at 350˚F for 23-28
minutes (my oven took 25 min), or until top is golden brown. Remove
from pan by sliding a thin spatula (here’s the one I love for cakes)
around the edges then transfer to a wire rack and remove parchment
backing. Cool cakes to room temperature then slice layers equally in
half with a serrated knife.

(Can make it chocolate by butting 3 tablespoons less of flour and 3 of
cocoa.  Can add poppy seeds in batter.  Add apples.  Add jams in
batter.  Add frostings)