Basic Sponge Cake

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Ingredients

• 4 eggs
• 120g of sugar
• 120g of common pastry flour

Preparation

1.- Separate the egg yolks from the eggs. We put the yolks in a small bowl and the whites in a larger one.

2.- We add 60g of the sugar to the yolks. We beat well with an electric wire whisk. After two minutes, we will have a kind of whitish cream.

3.- We mount the egg whites to the "almost" snow point. That is, we beat them with the electric wire whisk and when they start to take some consistency - about a minute and a half from the start of the shake - we add the other 60g of sugar. We keep beating until it is completely snowmobile. About a minute more. You can do these last two steps with a rod, by hand, but the beating time will increase substantially. Around 5 times.

4.- Put the yolks in the bowl where we have the whites and with a spoon we mix making enveloping movements, until having a homogeneous mass.

5.- We add the flour. To do this, we sieve it with a colander and add it as it falls. Mix again making enveloping movements, until there is no flour speck.

6.- We cover the bottom of a removable mold for pies with vegetable paper, or baking paper. The appropriate measures for these amounts range from 18 to 22cm. If you have a larger mold, triple the quantities. Inside the mold, we introduce the mass of what will be our future sponge cake.

7.- We equalize the whole mass on the mold. It is very dense so you will have to help her do it, moving the mold or with a spoon. Once all this is done, we put the mold in the oven, previously heated to 180ºC.

8.- We bake from 30 to 45 ', it depends on ovens. After the first half hour and if the golden cake is, we puncture it with a toothpick. If it comes out dry, we can remove it. If it is still wet, leave them a few more minutes.

9.- When the stick comes out dry, remove the cake from the oven and let it cool 10 minutes. After that time unmold and put it on a rack, until it cools completely.

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