Classic sponge cake without baking powder or soda

Carefully separate the eggs into yolks and whites. Choose a deep bowl for the whites and pour the yolks into a glass.

Beat the egg whites until smooth. Then add a pinch of salt.

While whisking, gradually add 150 g of sugar one tablespoon at a time or pour in a small stream.

Beat the whites until stiff peaks form.

Add the yolks one by one into the resulting thick foam, without stopping whisking.

Sift the flour into the egg mixture in small portions. Stir the mixture after each addition. Use a mixer for this. To prevent the dough from sinking further, you can use a silicone spatula.

You can use a baking sheet, a bundt pan with a homemade foil bottom, or a regular saucepan as a baking container. Grease the bottom of the pan with butter, making sure the sides remain clean and dry.

Transfer the dough into the prepared pan.

Bake in a preheated oven at 180 degrees Celsius for about 30–40 minutes. Do not open the oven for the first 15–20 minutes.

Using a clean knife, carefully separate the finished biscuit from the sides of the pan.