Name: The best sponge cake that never tears
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: For 1 egg count on 1 heaped tablespoon of all-purpose flour and 1 heaped tablespoon of sugar; Vanilla sugar; Baking powder; A few drops of lemon juice; 6 eggs; 6 heaped tablespoons of all-purpose flour; 6 heaped tablespoons of granulated sugar; 1 packet of vanilla sugar; 1 teaspoon of baking powder; 5–6 drops of lemon juice

Preparation procedure

Preparing the meringue Start whisking the egg whites with a pinch of sugar, then gradually beat in the remaining sugar and the vanilla sugar until stiff, glossy peaks form. Add a few drops of lemon juice and briefly whisk again. Fold in the yolks one by one.
Incorporating the flour Sift the flour and mix it with the baking powder. In tablespoons, gently incorporate it into the egg mixture with a spatula so the meringue doesn't collapse.
Baking Spread the batter onto a baking sheet lined with parchment paper. Bake in a preheated oven at 200 °C for 15–20 minutes, until the edges start to pull away from the pan. Do not open the oven during baking.
Resting in the oven Turn the oven off, open the door slightly and let the sponge rest in the warmth of the oven for another 5 minutes. Then remove and let cool. Tip for a roulade: Immediately flip the hot sheet onto a clean dampened piece of parchment paper or a tea towel, peel off the bottom paper, roll up and let cool while rolled.

Number of servings 12–16 slices (sheet approx. 30 × 40 cm)

Total preparation time 35–40 minutes (preparation 15–20 minutes, baking 15–20 minutes, resting 5 minutes)

Practical tips

Heaped tablespoons are intentional; “old” recipes assume a larger spoon and give the batter the right stability.
Don’t bake the sponge longer than necessary; it will stay airy and pliable.
For a cake base, bake in a 24–26 cm diameter pan, increase the time by 2–3 minutes.

Conclusion

This sponge is a reliable base for dozens of desserts. Thanks to its firm yet airy base it doesn’t tear, rolls beautifully and holds its shape even under cream. Just follow the ingredient ratio, don’t open the oven and give it a short rest after baking. Try it once and you won’t want another.