Makes: 3 x 20 cm (8-inch)
This sponge cake is truly special—light, fluffy, and incredibly tender.
For this recipe, I use the warm method, where whole eggs and sugar are gently heated together until the sugar fully dissolves. It’s a small but powerful technique that makes all the difference.
Compared to the traditional cold method, this approach creates a much more stable and airy batter, which bakes into a sponge that’s beautifully plush and delicious. Honestly, it’s this gentle warm-up that gives the cake its magic—you’ll find yourself coming back to it again and again.
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