SPONGE CAKE: very soft even without yeast!

published on 19 January, 2025 at 13:00

INGREDIENTS (for 20cm cake pan)

4 eggs

150g (¾ cup) of sugar

A pinch of salt

1 tsp of vanilla extract

75g (1/3 cup) of all-purpose flour

75g (1/3 cup) of potato starch

METHOD

1. In a large bowl, combine the eggs, sugar, vanilla extract, and salt.

2. Beat the ingredients with an electric mixer for about 10 minutes, until the mixture is pale and very fluffy.

3. Add the sifted flour, gently folding it into the mixture from the bottom up.

4. Finally, add the sifted potato starch, still folding gently from the bottom up, until the batter is smooth and lump-free.

5. Pour the batter into a cake pan lined with parchment paper.

6. Bake at 180°C (350°F) for about 40 minutes.

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