Happy Sponge Cake Day! . . . Ingredients required Large size eggs, room temperature - 6 Granulated sugar - 1 cup or 210 gms All-purpose flour - 1 cup or 130 grams Baking powder - ½ tsp Vanilla essence - 1 tsp How to make sponge cake: Preheat oven to 350˚F. Line bottoms of two 9″ cake pan with parchment paper (do not grease the sides). In the bowl of an electric stand mixer fitted with the whisk attachment, beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating for 8-10 minutes until thick and fluffy. Whisk together 1 cup flour and ½ tsp baking powder, then sift this mixture into fluffy egg mixture one-third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix, or you will deflate the batter. Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until the top is golden brown. 6. Remove from pan by sliding a thin spatula around the edges, then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature, then slice the layers equally with a serrated knife.