Ah, the sponge cake - the hero of all cakes! Light, airy, and fluffy, it’s the perfect canvas for any topping or filling. But here’s the thing: sponge cakes have an undeserved reputation for being tricky.

Fear not! Even if your last baking attempt ended with a kitchen disaster, this guide will have you whipping up a sponge cake like a pro in no time.

Ingredients

- 4 eggs

- 120g sugar

- 120g flour

Pro tip: Make sure your eggs are at room temperature - it helps them whip up to maximum volume - and volume is everything when it comes to a good sponge!

Step-By-Step Recipe

1. Separate the eggs. This might sound scary, but just do it over a separate bowl in case you accidentally crack a yolk into the whites (it happens to the best of us). Beat the egg whites with sugar until you get stiff peaks that stand tall when you lift your whisk.

2. Fold in the egg yolks and flour gently. This is not the time for aggressive stirring - your goal is to keep as much air in the batter as possible. Think of it like handling a cloud: soft, delicate, and ready to float away if you’re too rough.

3. Bake at 350°F (175°C) for about 25 minutes. But here’s the secret: don’t open the oven door. We know it’s tempting, but let the cake rise in peace. When it's done, it should be golden, springy to the touch, and slightly pulling away from the edges of the pan.

4. Let it cool completely before cutting or adding any toppings.

Ideal Topping

- Fresh Berries and Whipped Cream: A simple yet classic topping. The tartness of berries cuts through the sweet, airy sponge, while the cream adds a lush, velvety texture.

- Chocolate Ganache: Melt 200g of chocolate with 200ml of cream, then pour this rich, shiny ganache over the top of your sponge cake. It's indulgent and elegant - perfect for special occasions!

Ready for your next spongey cake?