Notes & Tips
- 7– or 6-inch pans: 4 eggs, 120 g sugar, 120 g flour, ⅕ tsp baking powder.
- Avoid cooling near drafts or open windows (prevents eggy flavor).
- Unfrosted sponge lasts 3–5 days in the fridge (wrap well).
- Freeze fully cooled cake up to 2 months.
- Frost with whipped cream, fresh berries, or your favorite frosting.
Pro Tip: Beating eggs well is the most important step — it creates the light, airy structure. Folding flour gently preserves it.
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