This is how I bake a perfect big classic sponge cake base! 100% Always succeeds!
The cake is universal, it can be used for pies and eaten as a dessert!
This is a classic version of a biscuit, it does not dominate with its taste over cream and other layers in the cake, but perfectly complements it. It must always be impregnated inTorten. And in the case of butter creams, it must be moderately impregnated. The color of the cake directly depends on the quality of the eggs used in the recipe.

INGREDIENTS for the mold 30 cm, height 7.5 - 8 cm:
16 medium-sized eggs (room temperature)
1 teaspoon of salt
24 g vanilla sugar or vanilla extract
50 g of sugar for egg whites
50 g corn starch
430 g of sugar for yolks
500 g of flour
in a preheated oven at 175°C (350°F)at upper-lower heat without circulating air on the middle rail for about 60 minutes (do not open the oven !) bake until it is ready, and use a wooden stick to check that it comes out of the cake dry and clean.

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