Whisk the eggs in this way and you will be delighted with a FLUFFY SPONGE CAKE! vanilla sponge cake! 

Whisk the eggs in this way and you will be delighted with a FLUFFY SPONGE CAKE! Budget sponge cake! It always works out! With a hand mixer, without separating the eggs!
The biscuit turns out to be very delicate in taste, perfectly combined with light cream and yogurt fillings.
INGREDIENTS for a 26 cm mold:
5 eggs (the weight of each egg without a shell is about 50 grams)
8 grams of vanilla sugar
175 grams of sugar
50 ml of hot water
100 g of corn starch
150 g flour
5 g baking powder
bake at a temperature of 175 degrees Celsius top-bottom mode without convection at an average level until ready and check with a wooden stick so that it comes out of the biscuit dry and clean. approximately 35 minutes
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