Very Light Sponge Cake

Method

1. Separate the egg whites from the yolks. Use eggs at room temperature.
2. Add 40g of sugar to the egg whites and 140g to the yolks.
3. Whip the yolks for 5-6 minutes until light and fluffy.
4. Whip the egg whites to stiff peaks (test by turning the bowl upside down).
5. Gently fold the egg whites into the yolks using a spatula, from bottom to top.
6. Sift 160g of all-purpose flour (00) into the mixture and fold gently until just incorporated.
7. Prepare a 28cm springform pan: line the base with parchment paper and spray the sides with butter spray.
8. Pour the batter into the pan and tap it on the counter to release any air bubbles.
9. Bake in a preheated fan-assisted oven at 175°C (347°F) for 30 minutes.
10. Test doneness by inserting a toothpick in the center; it should come out dry.
11. Remove the cake from the pan immediately (while still hot) and place it on a wire rack to cool completely. Do not leave it on the counter to prevent moisture on the bottom.