Ingredients for the cake

  • 6 large eggs room temperature
  • 1 cup granulated sugar 210 grams
  • 1 cup all purpose flour 130 grams
  • 1/2 tsp baking powder

Instructions

PREP:

  1. Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).

HOW TO MAKE THIS SPONGE CAKE:

  1. In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
  2. Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
  3. Divide evenly between prepared cake pans. Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.

borrowed from: https://natashaskitchen.com/easy-sponge-cake-genoise/