This cake will rise well even when using eggs fresh from the refrigerator and there are few dishes to clean at the end. I wanted to share my cake-making techniques public. You can even use this sponge to make a roll cake.
Break the chilled egg into a heatproof bowl. Put the sugar into a separate bowl and line the cake tin with baking paper.
Lightly beat the egg with an electric hand mixer and warm it up in a 500 W/600 W microwave for 10 seconds.
The egg white may clump together and stiffen a little but you won't be able to tell when the mixture is completed so don't worry at this stage.
Once you've whisked the mixture to how it looks in this photograph, warm the mixture in the microwave for another 10 seconds.
Scoop out 1 teaspoon of sugar and add it to the egg mixture, continuing to whisk with the hand mixer. once mixed in, add another teaspoon of sugar and repeat.
Keep repeating the previous step until you've added all of the sugar. Measure the flour out into the same bowl that contained the sugar and preheat the oven to 160°C.
Once all of the sugar is added, look through the side of the bowl and it should look like the photo. From here keep whisking thoroughly.
When it looks like this it's almost time to stop whisking. It should be a creamy colour and have expanded by quite a lot.
Place the bowl on a table and using a slow speed on the hand mixer, mix as if drawing a whirlpool pattern.
Sift the flour into the mixture and fold in with a rubber spatula. The cake will still rise even if you forget to sift the mixture.
Pour the mixture into a cake tin, making sure to spread it out to the edges.
Drop the cake tin on the table lightly from a height of about 10 cm to get rid for any excess air pockets and bake in an oven preheated to 160°C for 20 minutes.
Once baked, drop the cake tin lightly on the counter from a height of 10 cm once more to prevent the cake from shrinking. Turn the cake tin upside down and leave to cool.
Once cooled, take the cake out of the tin whilst still a little warm and remove the baking paper.
Wrap the sponge cake up tightly in cling film and cool further. If leave it for 1 day it will be nice and moist and when it's cooled completely, ready to decorate.
Make sure that the cake doesn't dry out after baking or it will become dry and crumbly and not very nice at all in my experience
This time I tried decorating it with canned white peaches and powdered sugar.
I made a roll cake in Recipe ID: 2063322 using this sponge recipe.
Story Behind this Recipe
I wanted to make an oil-free, healthy sponge cake for my lovely husband so I started trying various cake making methods and soon became able to bake cakes without even really thinking about it. A 12 cm cake can easily be eaten in one sitting by 2 people so it's the perfect size for a couple.
The most important points to remember are to make keep the proportion of flour and sugar equal and to thoroughly whisk the eggs until pale and creamy. The other main point is to use chilled eggs warmed up in the microwave so they whisk well. Lastly, add the sugar a little at a time, for beginners it can take time to whisk the mixture together.