Sponge Cake

By Amelia Rampe · thekitchn.com

2 (9-inch) round cakes

1 hr

A light, airy sponge cake made by whipping eggs and sugar to soft peaks, then folding in oil, vanilla, and flour.

prepPreheat oven to 350°F / 175°C
prepLine bottoms of 2 (9-inch) round cake pans with parchment paper; do not grease
6 large eggs	Beat eggs until blended, 1 min	Add sugar, beat to soft peaks, 6–7 min	Slowly add oil, beat 45 sec	Add vanilla, beat until combined	Fold in dry ingredients until no streaks	Divide between pans, smooth tops	Bake 350°F / 175°C, 23–25 min	Cool in pans 15–20 min, turn out & cool completely
120 g granulated sugar
120 ml vegetable oil
1 tablespoon vanilla extract
190 g cake flour	Whisk flour, baking powder & salt
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt

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