The 3 secrets of the perfect sponge cake: it doesn't fall, it rises beautifully and it stays tall. Simple recipe and essential tips for success.

 The 3 secrets of the perfect sponge cake: it doesn't fall, it rises beautifully and it stays tall. Simple recipe and essential tips for success.

A successful sponge cake should be high, airy, and not sag after baking. Although the recipe is simple, a few details make the difference between a fluffy top and one that flattens as soon as it's taken out of the oven.

Secret 1: Don't open the oven too early
Patience is key. If you open the oven door during the first 20 minutes, the cold air can cause the sponge cake to sink. As tempting as the smell may be, don't check it at all during this time.

Secret 2: Don't grease the sides of the pan
If you grease the pan with butter or oil, the dough cannot "cling" to the walls to rise upwards. The result may be a top that sags after baking. It is best to line the pan with baking paper only. In the case of a cake pan, line only the base.

Secret 3: No baking powder
Classic sponge cake rises due to the air incorporated into the whipped egg whites. Adding baking powder can destabilize the structure and break the air bubbles, affecting the final texture.

ingredients
6 eggs
6 tablespoons sugar
6 tablespoons white flour
6 tablespoons water
A pinch of salt
Preparation method
1. Egg whites
Beat the egg whites with a pinch of salt until stiff peaks form. When the peaks are almost set, gradually add half of the sugar and continue mixing until the whisk stays straight in the mixture.

2. Egg yolks
Separately mix the egg yolks with the remaining sugar until creamy.

3. Incorporation
With delicate movements, from the bottom up, incorporate the yolks into the egg white foam. Gradually add three tablespoons of flour and three tablespoons of water, mixing gently. Continue with the remaining flour and water until you obtain a homogeneous and aerated composition.

4. Baking
Pour the batter into the prepared pan. Bake in a preheated oven at 160°C for approximately 20–25 minutes. After 20 minutes, test with a toothpick. If it comes out clean, the sponge cake is ready.

The result
A high, fluffy and stable top, perfect for cakes or cream cakes. By following these three simple rules, the sponge cake will not sag.