Ultra moist and airy sponge cake

Ultra moist and airy sponge cake
A good sponge cake can be recognized by its soft, elastic and incredibly airy texture. It is an essential base for birthday cakes, fruit desserts or simply eaten plain, sprinkled with a veil of icing sugar. This recipe makes it possible to obtain a smooth, homogeneous and melting crumb, with a light and well-leavened result, worthy of a pastry.

Ingredients
4 eggs (at room temperature)
200 g caster sugar
200 g flour, sifted
1 teaspoon baking powder
1 pinch of salt
1 teaspoon vanilla extract
100 ml sunflower oil or melted butter
100 ml milk
Preparation
Preheat the oven
Preheat the oven to 175°C (350°F). Line the bottom of a springform tin about 22cm in diameter with baking parchment, then lightly grease the edges to make it easier to remove from the pan.
Eggs and sugar
In a large bowl, beat the eggs and sugar for 7 to 10 minutes. The mixture should become very clear, thick and fluffy. This step is essential: the more aerated the appliance, the lighter and more well leavened the cake will be.