Ingredient Sponge Cake

When no streaks of flour remain in the dough, fold a few extra times to ensure you aren’t missing pockets of flour at the bottom

Bake the cake layers right after folding in the flour – they should not sit too long

Always use a conventional oven setting (not a convection/fan setting)

An electric hand mixer will take 2-4 minutes longer to beat the eggs

Tip from reader, Hilda: “How do you know u get the right consistency? Lift up your beater (whisk) from the batter. Make a figure “8” using the batter that drip off the beater. Then count to 10 seconds. If the figure 8 still remains on top of the batter, then u have the right consistency. If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer.”

Bake in the center of the oven

Place cake in a fully pre-heated oven

Do not open the oven door to check on the cake until towards the end

Let the cake cool in a room without any outdoor draft which can make it seem eggy