An Easy to Bake Sponge Cake

An Easy to Bake Sponge Cake

This is a sponge cake where whipping the eggs is more difficult, but by using this method, wow! Amazing You can do this skillfully and it will turn out smooth.


80 g
80 g
30 g


1. Preliminaries: Sift the cake flour twice. Melt the butter. Start heating up the oven to 180°C.
2. Add the egg whites and sugar (1 tablespoon) to a bowl, and whip. Whip until the egg whites become silky and smooth, and it forms stiff peaks.
3. Add in the egg yolks to the whipped egg whites along with the remaining sugar, and whip until white and thick.
4. Scoop up the batter with an egg beater, let it drip from the tip and draw a curl, and whip until it disappears slowly instead of immediately.
5. Sift in the sifted flour over 3 turns, and fold it onto itself.
6. Add in the hot melted butter, and quickly mix without popping the bubbles.
7. Pour the batter into a cake mold that is lined with parchment paper, and hit the bottom of the mold with your hand to remove the air.
8. Reduce the heat of the oven to 170°C, and bake for about 20~25 minutes. Try poking it with a toothpick, and it is done if it comes out clean.
9. Remove it from the mold upon baking, flip it upside down on top of a rack so that the bottom faces upwards, cover with a well-wrung wet cloth, and let cool completely.

Story Behind this Recipe

I wasn't very good at baking smooth sponge cakes. But you can't fail with this method.