Preheat oven to 350F
Prepare 1 – 10″ cake pan (see slideshow)
6 oz. sugar
6 oz. cake flour, sifted twice (and will sift a third time, into the bowl)
1 T. vanilla extract
To make chocolate sponge cake, replace 1/2 ounce of the flour with unsweetened cocoa powder, and sift together with the flour.
Cake flour is the only flour to use here, and you can find it in most grocery stores.
Cake flour tends to be VERY clumpy, so it is important to sift it several times to remove the clumps.
Most recipes call for the flour to be “folded” into the foam with a rubber spatula. I show you a different technique in this slideshow, but whichever method you are comfortable with, the key point here is to combine the foam and the flour gently and quickly. You do NOT want to deflate the foam.