- 5 eggs
- 3 egg yolks
- ½ lb sugar
- 7 oz all-purpose flour
- 2 ½ oz potato starch
Add eggs, egg yolks and sugar to the bowl of a mixer.
Whisk briskly to create a frothy batter. By the time you are done whisking, the batter should have doubled in volume.
Mix the flour with the potato starch and sift.
Using a spatula, mix the batter, working from the bottom up and incorporating the flour into the batter.
Once the batter is well mixed, pour it into a cake pan that has been greased and floured. Bake in a non-convection oven at 350° F for 25 to 30 minutes.
Open the oven and let cool, then turn out the spounge cake.
Before cutting or decorating the cake, let it rest at room temperature for about an hour.
To store sponge cake for a long period of time, place it in a blast chiller or chill it as quickly as possible. Wrap the cake in plastic wrap and place it in the freezer. It can be kept this way for two months. Defrost before eating.