Moist vanilla sponge cake

Ingredients:

Melt the butter.
Preheat the oven to 150°. Cut the butter into pieces and melt it in a bain-marie or for a few seconds in the microwave and bring it to room temperature until it is lukewarm. Beat the eggs and separate the whites from the yolks.
Beat the ingredients with a mixer.
In a bowl, beat the egg yolks with the sugar until creamy and whitish. Add the melted butter, vanilla essence, sifted flour, water and milk, beating constantly to incorporate all the ingredients and obtain a smooth, lump-free mixture.
Beat the egg whites until stiff
Put the egg whites in a large bowl, add a pinch of salt and beat until stiff with a mixer, preferably electric.
Add the egg whites.
Add one third of the egg whites to the yolk mixture, mix gently with a rubber spatula and add another third. Mix well and add the rest.
Baking the cake
Line a round or rectangular low-sided cake pan with baking paper and pour in the batter. Place the pan in the oven at medium-high temperature and bake the cake for 50 minutes (maximum 1 hour).
Store in the refrigerator
Remove the cake, let it cool to room temperature and store it in the refrigerator without removing it from the pan. Leave in the refrigerator for at least 4 hours or overnight. Sprinkle with a little powdered sugar before serving.

To make the cake moist and lump-free, be sure to sift the flour. Take a sieve and tap the flour through it.
We simply suggest decorating the cake with some powdered sugar. However, if you want the cake to have a more intense flavor, you can add cinnamon, cocoa powder, some chocolate chips…. add.
The cake will be more colorful if you add blackberries, raspberries or blueberries. You can also pour a berry coulis or a jam of the flavor you like on top. And if you have a party, you can add cream puffs.

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