Best Viennese sponge cake

Ingredients for 8 servings:

• 6 m.-sized eggs, room temperature
• 225 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 175 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 50 g butter, melted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

First, beat the eggs, sugar, vanilla sugar, and a pinch of salt on high speed for about 20 minutes until thick and creamy. Mix the flour, cornstarch, and baking powder together, sift them into the egg and sugar mixture, and carefully fold them in. Then add the melted, less-hot butter and mix it in. Pour the batter into a 24cm or 26cm springform pan lined with baking paper and bake in a preheated oven at 175°C (top and bottom heat) for about 35-40 minutes. Do not open the oven door for the first 25 minutes, or the base will unfortunately collapse. After baking, to prevent the sponge from collapsing, turn the temperature down completely, wedge a wooden spoon between the oven and the oven door, and let it cool down. Then remove the sponge from the pan, wrap it in damp kitchen towels, and let it cool completely. It may only be cut after it has cooled completely. This works best if it has rested overnight.