Sponge cake recipe:
4 eggs
125g of flour
125g of sugar
Half a packet of baking powder
Whisk the egg whites with a pinch of salt until stiff peaks form. Once the whites are firm, add the sugar. Wait two minutes, then add the egg yolks one at a time, and finally fold in the flour, which has been pre-mixed with the baking powder, reducing the speed of the electric mixer. Spread the batter onto a silicone mat and smooth with an offset spatula. Bake at 180°C (350°F) for 10-15 minutes. The sponge cake is done when it is golden brown, springy in the center, and the edges have pulled away slightly from the sides.
Turn the sponge cake out onto a sheet of baking paper and cut out shapes using your chosen cookie cutter.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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