Classic sponge cake for oven-baked cake

Break the eggs into a deep bowl and add a pinch of salt.

Start beating the eggs at the mixer's minimum speed, gradually increasing it.

When the mixture has lightened a little, add half of the sugar and continue whisking.

After 1 minute, add the remaining sugar and continue beating the mixture for another 4-5 minutes.

It should turn out snow-white, fluffy, and homogeneous.

Sift half of the flour into the egg mixture.

Mix very carefully until smooth.

Sift the remaining flour and mix the mixture again very thoroughly so that there is not a single lump.

Pour the dough into a pre-prepared form.

Bake the sponge cake for 30-35 minutes at 180 degrees.

Be sure to check its readiness with a wooden skewer. It should come out clean and dry.

Turn the finished sponge cake over onto a wire rack and leave it in the pan until it cools completely.

Carefully cut the cooled biscuit out of the mold.

Delicate and tall, it will suit any cake.