(upbeat music)
- Hey, everyone, it's Natasha of natashaskitchen.com.
And today I'm going to teach you how to make
my favorite European sponge cake.
I use this base for so many of my cakes.
It's awesome because it takes on moisture really well
and it never gets soggy, and it only has four ingredients.
Yes way.
You're going to preheat your oven to 350 degrees Fahrenheit.
Then beat six large room temperature eggs
on high speed for one minute.
While the mixer's on, gradually add one cup of sugar
and continue beating that on high speed
for about eight minutes.
While that's going, I'm going to whisk together
one cup of all purpose flour
and half a teaspoon of baking powder.
This is exactly what the eggs and sugar
should look like when they're done, thick and fluffy.
Now sift the flour mixture into the batter in thirds,
folding between each addition.
Because this cake really relies on the volume of the eggs,
it's super important not to overmix.
So you want to mix just until
there's no more streaks of flour.
And make sure to scrape from the bottom of the bowl
to catch any hidden pockets of flour.
Now divide the batter evenly
between two nine inch cake pans.
And all I did to prepare these
was line the bottoms with parchment paper.
I did not grease the sides of the pans.
Smooth out the top and into the oven they go
at 350 degrees Fahrenheit for 25 minutes.
When they're done, they'll be a deep golden color on top.
A few minutes after they're out of the oven,
you can loosen the cakes from the pans
and invert them onto a wire rack.
Remove the backing and da-da-da-dun, you're done.
You've got a beautiful sponge cake.
That's all there is to it.
You've got two very flat perfect European sponge cakes.
Now once these are at room temperature,
you can slice them in half
and make a beautiful layered cake.
Check out my blog on natashaskitchen.com
to get some great ideas on how to use this cake.
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