Separate the egg yolks and egg whites. Sift the cake flour. Preheat the oven to 170°C.
Place the egg whites into a bowl, mix until they become a bit fluffy, add in the sugar over 2 turns, whipping well each time.
Mix intensely until it turns into a meringue that is glossy and forms stiff peaks. I use a hand mixer.
Add one egg yolk to the meringue and mix, add in another once it's mostly mixed in and mix well. Use a hand mixer only up to this point.
Switch to an egg beater, add water to Step 4, stir well, add in the re-sifted cake flour, and stir until the flour blends in.
After pouring into the mold, bake for about 30~35 minutes. After baking, drop from a height of about 20cm to remove the hot air.
Let cool in the mold. After it has cooled, place into a plastic bag etc. If you have time, then it will be easier to do if you slice it up after letting it sit overnight.
Decorate as you wish!
Story Behind this Recipe
For special days, or non-special days...this is a sponge cake that you can easily make any time This is a staple in my house that I can make easily alongside my child!
This sponge cake is moderately sweet. Please adjust by decoration. When icing the cake flour in, scoop from the bottom of the bowl with the egg beater and drop the batter from between the wires, scoop it up again and drop it...please repeat as necessary until it ends together.