Sponge Cake - Two Eggs Only

Sponge Cake - Two Eggs Only

Baking pan: Springform 26 cm diameter with parchment paper on the bottom and side.
Temperature: 180°C top-bottom heat, lower rack.
Baking time: 30 - 35 minutes. An oven may vary.

Ingredients:
1/3 cup (40g) cornflour
1/3 cup (40g) cake flour
1/2 tsp baking powder
2 large eggs, separated.
3/8 cup (85g) caster sugar, use half - half
1 tbsp cold water

Cream, cocoa powder, garnish, sauce, for serving.

Directions:

• Step 1 - Prepare the springform baking pan. Lined with parchment paper at the bottom and the side.
• Step 2 - In a medium bowl, sift the dry ingredients: cornflour, cake flour, baking powder. Set aside.
• Step 3 - In another clean and dry bowl, beat egg white and a half of the sugar until stiff peak.
• Step 4 - In a large bowl: 2 egg yolk + the remaining half of the sugar. Whisk until pale and the sugar dissolved. 
• Step 5 - Sift again dry ingredients into egg yolk little at a time. Fold each additional. At this point, the batter slightly stiff, add 1 tbsp of cold water to loosen the batter.
• Step 6 - Mix the meringue into egg yolk mixture in 3 part and fold each additional. Fold until well combined.
• Step 7 - Pour cake batter into prepared pan. 26 cm diameter. Drop the pan 3 times on the counter. 
• Step 8 - Bake at 180°C for 30-35 minutes top-bottom heat, lower rack, preheated oven. While in the oven, the cake goes up to the rim.
• Step 9 - Come out from the oven drop it again on the counter. Remove from the pan and peel off the paper. Invert onto a serving plate and peel off the paper. 
•  Sponge cake is spongy, slice & serve with whipped cream/fruit compote/sauce: (chocolate sauce, vanilla sauce, butterscotch, caramel, etc).
•  We can add whipped cream or another frosting. Between the layer or on top and the side. This recipe use whipped cream and cocoa powder on top. We can garnish with fruits.