Also, the traditional cake is supposed to be round and each sponge cake circle gets baked INDIVIDUALLY. That’s 5 trips to the oven. H’well. This is all well and good if you are in a professional kitchen with 12 oven shelves, but at home I have a piddly three. I need to get out in the sun and some Vitamin D once in a while! So I spared myself the workout and spread the sponge batter over two sheet pans, then cut them into squares for a rectangular cake. I don’t care whether my cake is round or square. Do you?
Sponge cake batter:
6 large eggs, at room temperature
1 1/3 cups (150 g) powdered sugar, sifted
1 teaspoon pure vanilla extract
1 cup + 2 tablespoons (130 g) cake flour, sifted
pinch of salt
More in source!
