A soft sponge cake made by whisking egg yolks in a double boiler with sugar and vanilla, then combining with stiffly beaten egg whites. Very soft and fluffy. This makes a small cake.
14 people made this
5 large eggs, separated
100g caster sugar
1 teaspoon vanilla extract
130g cake flour
1/2 teaspoon baking powder
1 pinch salt
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:20min › Cook:25min › Ready in:45min
Preheat the oven to 170 C / Gas 3.
In a large bowl, whisk the egg whites until stiff.
In a double boiler, over just simmering water, whisk together the egg yolks, sugar and vanilla until pale. Fold the yolk mixture into the stiff egg whites.
Combine the flour, baking powder and salt. Sift the flour into the wet mixture and gently fold together in a 'figure eight' motion. Do not over-stir, but ensure there are no lumps of flour.
Tip the mixture into a small cake tin, and place the cake tin in a larger baking dish or roasting tin. Fill the larger tin with hot water so that it comes halfway up the sides of the cake tin. Bake in the preheated oven for 10 to 20 minutes, or until the cake tests done with a skewer.