My light sponge cake

Ingredients for 1 servings:

• 4 eggs
• 2 tbsp water, warm
• 150 g sugar
• 1 packet of vanilla sugar
• 80 g flour
• 80 g cornstarch
• 1 ½ tsp baking powder
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

First, preheat the oven to 180°C (top/bottom heat). Separate the four eggs and beat the egg whites with a pinch of salt until stiff peaks form. Set aside. Beat the four egg yolks with the water for at least 4 minutes. Slowly add the sugar and vanilla sugar. Carefully fold in the beaten egg whites. Then, through a sieve, pour the flour, previously mixed with the cornstarch and baking powder, onto the mixture and fold in. Pour into a 26cm springform pan lined with baking paper and not greased and bake in the preheated oven for approx. 20 to 25 minutes. Check if the cake is cooked through using a skewer. Carefully loosen the base from the edges using a knife, open the springform pan and place the cake upside down on a wire rack. Immediately carefully remove the baking paper and allow the sponge to cool. Now you can use the cake as desired.