This is the great recipe for a 10 minutes foolproof cake. It is the perfect base for making any layered cake. The cake after baking turns out lightweight and golden brown in color.
I made this cake in two 9" cake pans for making a 4 layered cake. Make sure the eggs you use for this recipe are at room temperature, it really helps in making a cake nice and soft
The best part about this cake is it requires just 3 ingredients for it and being a sponge cake it is fat free.So you can have your cake and eat it too ;)
INGREDIENTS
1 Cup Refined flour
1 Cup Sugar
6 Eggs
Method
Preheat oven to 350 degree F.
Line two 9"cake pans with parchment paper.
Separate Eggs ,white portion in a large bowl ( as it will triple up in volume) and yellow portion into a small bowl.
Add 1/2 cup sugar into egg whites and beat till it increases in volume and becomes stiff ( peaks should stand up when a sponn is lifted)
Add leftover 1/2 cup sugar to yellow portion and beat till it becomes pale yellow in color.
Fold egg yolks into egg whites.
Fold in flour gently using 1/3 cup at a time. Do not overmix.
Pour batter into cake pans lined with parchment paper.
Bake at 350 degree F for about 30 minutes. Toothpick inserted in the cake centre should come out clean.
Let the cake stand in pan for 5 minutes, then remove from pan and remove waxpaper.
Cool the cake completely before frosting.
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