In a stand mixer bowl, beat the eggs and sugar with the whisk attachment for 15-20 minutes.
Gradually add the sifted flour, incorporating it with a spatula using upward movements.
Transfer the mixture into a greased and floured 22 cm (or 24 cm if you prefer it lower) cake pan.
Bake in a preheated fan oven at 170 degrees for 30 minutes.
Let it cool slightly, remove from the mold, transfer to a wire rack, and cut into layers with a knife. Fill as desired.
Stand Mixer
Cake Pan
Refrigerator
Sponge cake is part of the category of soft whipped pastries.
Italia, Campania
| Energy (kcal) | 214.06 |
| Carbohydrates (g) | 33.02 |
| of which Sugars (g) | 19.91 |
| Fat (g) | 5.57 |
| of which Saturates (g) | 2 |
| Protein (g) | 9.81 |
| Fiber (g) | 0.41 |
| Sale (g) | 0.09 |
