Known as Biscuit Sponge, Italian Sponge Cake or Italian Genoise, and Pan di Spagna, it’s the most basic of sponge cakes.

eggs granulated sugar vanilla extract AP flour fine sea salt


STEP 1: Place the egg whites in the bowl of the stand mixer and, at full speed, beat until they're frothy.

STEP 2: With the mixer on medium speed, stream in the cup of sugar. Turn to full speed and beat until stiff peaks form.

STEP 3: Add in egg yolks and vanilla and turn the mixer to medium-high speed, mixing just until they're combined.

STEP 4: Sift in flour and salt and turn the mixer up to medium-low speed, mixing until flour is incorporated.

STEP 5: Pour batter into pans and bake at 350F for 18 minutes, until cake is golden, separates from edge, and springs back when pressed.

STEP 6: Flip cakes onto a tea towel and allow to cool. Dust with powdered sugar and serve or use in a layer cake.

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