- Eggs 4 large, at room temperature • 130 kcal
- Powdered white sugar ¾ cup
- Flour ¾ cup
- Olive oil ½ teaspoon, to grease the pan
This is the no-fail recipe to prepare the softest and spongiest plain yellow sponge cake. It is very light, fluffy, and can be used to prepare the best-creamed cakes or trifle puddings!
Line a cake tin with butter paper at the base and then grease the tin really well on all sides. Beat the eggs in a large bowl for 12 to 15 minutes or until they are very frothy but slightly firm.
Slowly add powdered sugar to the beaten eggs and continue to beat the eggs for another 2 to 3 minutes. Preheat the oven to 175 degrees C. Gently fold the sifted flour into the egg mixture until everything is well combined.
Now, transfer the cake batter into the prepared tin and bake it for about 15 or until the cake is cooked at the center. Use a toothpick to check it. Remove the cake from the tin and let it cool slightly before using it!
Make sure that you beat the eggs really well to get the perfect airy and light texture of this cake. You must grease cake tin really well to prevent the cake from sticking to it.