(The colour and look of the cake in the picture is different to reality because of toppings and light.)


  • 4 eggs (room temperature)
  • 2/3 cup caster sugar
  • 1 cup plain flour


1. Line a 22cm cake pan with aluminium foil and set aside.

2. Beat eggs and sugar in a bowl of an electric mixer for about 10 mins, or until mixture is thick and pale. Pour into a large bowl.

3. Sift flour two times onto a sheet of baking paper. Sift again over the egg and sugar mix. Using a balloon whisk, gently fold to combine. (Remember not to stir.) Pour in to prepared cake pan.

4. Cook in a moderate oven at 180C for around 25 mins, or until the edges of the sponge have slightly shrunk away from the pan.

5. When done, leave in pan for 5 mins. Put on a wire rack to cool down.

6. If desired, decorate.

7. Enjoy!

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