An easy recipe to make sponge cake to use in layer cakes.
Crack the eggs and separate the yolks from the whites. Beat the whites at high speed until soft peaks form, about 4-5 minutes. Always mixing add the sugar; this will make the mixture stiffen. Once the sugar has been incorporated, add the yolks one at a time. Stop the mixer when done and set aside.
In another bowl combine the flor and baking powder. Sift this mixture into the egg mixture and fold in with a rubber spatula. Do not overmix. Transfer the batter into a 24 cm springform pan lined with baking paper.
Bake in the preheated oven at 175°C for 15-17 minutes, or until a toothpick inserted in the centre comes out clean.
This recipe yields one layer of sponge cake when baked in a 24-cm springform pan. If doubling the recipe to make two layers at a time, I recommend halving the batter and baking it in two separate pans. It is possible to make a doubled recipe and then cut the larger sponge cake into two layers once it has cooled down, but the baking time will be longer.