Sponge – aka the base of the cake

for a 22 cm diameter round cake pan


  • 6 eggs
  • 180g sugar
  • 4 tablespoon water
  • 200g flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • butter for the pan


  1. Preheat oven to 160°C. Put a baking paper ont he bottom of the pan and spread butter on the side.
  2. Beat eggwhites with the 3rd of the sugar until almost stiff.
  3. Beat egg yolks until with the rest of the sugar until light. Slowly add water while beating.
  4. Gently fold in the eggwhites to the egg yolks.
  5. In another bowl mix flour with baking powder and salt.
  6. Gently fold the flour to the eggs. Don’t mix it too long, but keep going until no dry lumps or flour remain.
  7. Transfer dough into the pan and bake it until the sponge is risen, golden and feel springy to the touch (about 40-50 minutes). Don’t open the oven during baking.
  8. When it’s ready, put the cake upside down on a baking paper and remove the pan. Cover it with a teatowel and let it cool.