Best Vanila Sponge cake


315 mL (1 1/4 cups) flour
5 mL (1 tsp.) baking powder
6 eggs
185 mL (3/4 cup) sugar
5 mL (1 teaspoon) vanilla extract
85 mL (1/3 cup) unsalted butter, melted


Preheat oven to 325°F (160°C).

Lightly butter 2 20 cm square baking pans and line with parchment paper.

Sift flour with baking powder for 3 times and set aside.

Place eggs, sugar and vanilla extract in the bowl of an electric mixer and beat on high speed for 12 to 15 minutes to obtain a thick, clear mousse of 3 times the original volume.

Sift half flour mixture over the beaten eggs and gently fold in with a large spoon.

Repeat with the second half.

Gently fold in the melted butter.

Divide the batter between the two buttered pans and smooth the top with a spatula.

Bake for 20 to 25 minutes until cakes are soft to the touch and pull away from edges. Turn out onto a rack covered with a clean tea towel and let cool completely.