Sponge Cake

Method

1. Place eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment.
2. Whip on medium-low speed for about 15 minutes until the mixture is light, pale, and thick enough to write with (ribbon stage).
3. Gradually add sifted flour, folding gently from bottom to top, rotating the bowl 90° each time, until no flour grains remain.
4. Butter and flour a 25 cm cake pan, then chill it in the freezer until cold.
5. Pour the batter into the pan, filling it about two-thirds full (the batter will self-level).
6. Bake in a preheated static oven at 170°C for about 30 minutes. Do not open the oven during baking; open only for the last 5 minutes if you need to check.
7. Allow the cake to cool completely before slicing. For the cleanest cut, let it rest overnight.