Plain Sponge Cake

Pan di Spagna

Ingredients

  • 2 eggs, size 3
  • 45 g/ oz caster sugar
  • 45 g/ oz plain flour, sifted
  • ¼ teaspoon baking powder

Method

Preheat the oven to 180°C/350°F/gas 4. Grease a swiss roll tin (22½ × 7½ × 7½ cm/9 × 3 × 3 in) and line it with greased greaseproof paper.

Separate the eggs, add the sugar to the yolks and whisk until the mixture is fluffy. With a clean dry whisk, whisk the whites until stiff. Fold the egg whites with a metal spoon into the egg and sugar mixture, alternating with the sifted flour and baking powder. Spoon the mixture into the prepared tin and bake for 10 minutes. Leave the cake in the tin for 5 minutes before turning out onto a wire rack. When cool, slice into 4 equal pieces.

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