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Sponge cake is a very airy and lightly sweetened genoise. It is the ideal cake for covering with sugar paste and all the frostings of your choice. Here is my sponge cake recipe (without butter).<\/p>\n
Ingredients<\/strong><\/p>\n – 120 g sugar<\/p>\n – 60 g flour<\/p>\n – 60 g cornstarch<\/p>\n – 4 eggs<\/p>\n – 1\/2 packet baking powder<\/p>\n – 1 teaspoon natural vanilla extract<\/p>\n Preparation<\/strong><\/p>\n Beat the eggs, sugar, and vanilla until you get a very creamy mixture. In another bowl, mix the flour, cornstarch, and baking powder, then gently incorporate them into the egg-and-sugar mixture using a wooden spoon. Divide the batter obtained into 2 equal parts.<\/p>\n