Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup warm water
Powdered sugar for dusting
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
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In a small bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, beat the egg yolks and sugar until thick, pale, and fluffy. Stir in the vanilla extract.
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Gradually add the dry ingredients into the egg yolk mixture, alternating with the warm water, and mix until smooth.
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In another clean bowl, beat the egg whites until stiff peaks form.
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Gently fold the whipped egg whites into the batter, taking care not to deflate the mixture.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool completely before dusting it with powdered sugar.
Notes
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Store the cooled sponge cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days.
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Freeze the cake (without toppings) for up to 3 months. Thaw before serving.
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For extra flavor, add lemon zest, almond extract, or coconut extract to the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
