Description
Just four ingredients results in a light and feathery cake that serves as a subtle canvas for sweet fruit or just powdered sugar.
Ingredients
Units
Scale
- 3 very fresh eggs
- 1/2 cup sugar
- 3/4 cup cornstarch, sifted twice (corn flour in the UK / Australia)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350F / 180C. Grease with butter or cooking spray, 8 inch / 20cm round cake pan; line base with baking paper.
- Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Note: the eggs must be very fresh because they are providing all of the structure and the leavening. Of course you MUST beat them for the full 10 minutes until soft peaks form. You can add the sugar to the eggs all at once at the beginning if you wish or add gradually during beating.
- After you have beaten the eggs to the Soft Peaks stage, use a flexible spatula to scrape up any remaining liquid egg from the bottom of the bowl and beat it for a few more moments.
- Sieve in the corn flour little by little for the third time and fold in with a rubber spatula.
- It is important to fold in your ingredients and place the cake in the oven immediately after beating the eggs. If you let them sit they will lose their strength and ability to hold trapped air, and the cake will fall.
- Bake for about 20 minutes, or until a pick comes out clean.
- Turn sponge onto a wire rack to cool.
- Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.
Notes
- It is important to fold in your ingredients and place the cake in the oven immediately after beating the eggs. If you let them sit they will lose their strength and ability to hold trapped air, and the cake will fall
- Note that corn starch (US) is called corn flour in the UK / Australia.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking, Cake, Dessert, Gluten-free
- Method: Baking
- Cuisine: American, French