A light and airy sponge cake with a delicate sweetness, perfect for tea time.
Ingredients:
- 6 large eggs, separated
- 120g granulated sugar, divided
- 100g cake flour (or all-purpose flour), sifted
- 40g milk
- 40g unsalted butter, melted
- 1 teaspoon honey (optional)
- 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
Instructions:
- Preheat oven to 160°C (320°F). Grease and line a 6-inch square or round cake pan with parchment paper, allowing the paper to extend a few inches above the rim.
- In a clean bowl, beat egg whites with cream of tartar (if using) until soft peaks form. Gradually add half of the sugar, beating until stiff, glossy peaks form. Be careful not to overbeat.
- In a separate bowl, whisk egg yolks with the remaining sugar until pale and slightly thickened. Add milk, melted butter, and honey (if using), and whisk until combined.
- Gently fold the sifted cake flour into the yolk mixture until just combined. Be careful not to overmix.
- Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then, gently fold the remaining egg whites in two additions, being careful not to deflate the batter.
- Pour the batter into the prepared cake pan. Gently tap the pan on the counter a few times to release any air bubbles.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and springy to the touch.
- Let the cake cool completely in the pan before inverting it onto a wire rack.
- Slice and serve. Enjoy!