Basic sponge cake (Santin)

I scrape the vanilla seeds from the pod.

I put the eggs, lightly whisked in a bowl, sugar and vanilla into the stand mixer fitted with whisks.

I whisk, gradually increasing speed, until thick and fluffy with greatly increased volume. This is essential: without baking powder, perfectly whisked eggs give the sponge its structure.

I remove the bowl and sift in flour gradually in three additions.

I fold gently upwards from the bottom until the flour is incorporated.

I butter and flour the sides of a 28 cm tin, line the bottom with parchment and add the mixture, levelling it.

I bake in a fan oven at 170°C for 25/30 minutes, testing with a skewer.
A little tip: place a ball of foil between the oven and door to leave it slightly ajar and prevent the sponge collapsing.

I let it cool a little upside down, remove from the tin and cool on a rack.

I made it the evening before. Once cold, I wrap in cling film and keep in a cool place.
The next day, I cut it upside down to keep the top smoother, using a serrated knife to cut the first layer a third of the height.

Then the next layer.

Now it is ready to fill. Tomorrow, a lovely, indulgent birthday cake.