This is my favorite recipe for sponge cake. I use just 3 ingredients and I don't use any fat or oil, so it's relatively healthy. This sponge cake is very fluffy and moist so you don't need to worry about the cracks. If you change the flavoring of the cream you serve it with, you'll be able to enjoy all different kinds of roll cakes with this one recipe.
Sift the flour three times. Line the baking sheet with parchment paper. Pre-heat oven to 180°C. Boil water for a bain-marie.
Crack the eggs into a bowl. Beat lightly. Add the granulated sugar in one go. Put the bowl over a bain-marie and start to beat with a hand mixer. Use a low speed until the sugar dissolves into the eggs and beat at a high speed after that.
When the mixture is warm to the touch, remove the bowl from a bain-marie. Continue to beat with a hand mixer at a high speed.
Beat until the mixture until it holds a white color and will hold its shape on the surface if you let a little fall from the mixer. Beat evenly and hard with another hand constantly rotating the bowl.
At Step 4 you can still have an uneven-textured mixture so turn down the mixer speed to low and whisk gently for about 2 to 3 minutes to obtain a very smooth mixture. The finished texture should be smooth like in this photo.
Sift the flour into the mixture. Using a hand whisk, carry the mixture from the bottom to the surface and drop the mixture stuck on the whisk by tapping to the bowl. Repeat this process and mix 40 to 50 times to combine the ingredients thoroughly.
It's ready when the mixture has been evenly combined and glossy.
Pour the batter onto the baking tray from above (to get rid of excess air). Spread the batter into the corners with a scraper and flatten the surface. Spray some water 10 times onto the surface (to keep the flat surface after baking). Bake in the oven pre-heated to 180°C for 13 to 14 minutes.
After baking, tap the baking tray against the stove to get rid of the hot air. Place in a cooling rack to cool. After almost cooled, cover with cling film and cool completely. The sponge cake will stay moist if you keep it in a plastic bag.
Story Behind this Recipe
I looked up a lot of recipes and I tried different quantities. In the end, this is the "perfect" recipe that I arrived at. My sponge cakes have never failed ever since!
-By using a hand whisk, not a plastic spatula, the flour and egg mixture will mix nice and evenly. Do not mix vigorously. Incorporate as much air as possible by making use of the wires of the whisk to whip through the mixture. -When you cool the sponge cake, wrap tightly with cling film. When you peel off the film the brown skin of the sponge will stick to the cling film and you'll be able to give it a nice golden brown color to both sides of the cake. If you wrap with cling film after it's completely cooled, the film shouldn't stick anymore, so do this before it cools completely.