In the bowl of a stand mixer, whisk the eggs and sugar with the whisk attachment for 15-20 minutes.
Add the sifted flour a little at a time, folding it in with a spatula using upward motions from the bottom.
Transfer the mixture to a 22 cm cake pan (or 24 cm if you want it lower), buttered and floured.
Bake in a preheated fan oven at 170 degrees for 30 minutes.
Let cool slightly, remove from the pan, transfer to a wire rack and, using a knife, cut it into layers. Fill as desired.
Stand mixer
Cake pan
Refrigerator
Sponge cake belongs to the category of soft whipped batters.
Italia, Campania
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| Energy (kcal) | 242.75 |
| Carbohydrates (g) | 44.03 |
| of which Sugars (g) | 26.56 |
| Fat (g) | 4.53 |
| of which Saturates (g) | 1.61 |
| Protein (g) | 8.95 |
| Fiber (g) | 0.55 |
| Sale (g) | 0.07 |
