Preheat the oven to 160 ° C O / U heat. Line one springform pan with a diameter of 20 cm and one with a diameter of 26 cm with baking paper.
Separate the eggs and beat the egg white with a pinch of salt and sugar to a firm, creamy egg white.
Mix the egg yolks with the ice-cold water and carefully fold into the egg whites, sips at a time.
Mix the dry ingredients and sieve in small portions into the egg whites and slowly fold in.
Pour the dough into the baking molds and tap the mold on the work surface 3 times so that the bubbles come out of the dough.
Bake the sponge cake in the preheated oven for about 50-55 minutes.
Let the cake bases cool down on a wire rack. Loosen the edge and peel off the baking paper. Let the cake bases cool down overnight.