A moist sponge cake becomes something magical with whipped cream and fresh berries. It is also the perfect base for all kinds of layer cakes. The Probaker whisk does the hard work of whipping the eggs and sugar to a pale, voluminous foam.

Instructions

1. Preheat the oven to 350 °F.
2. In the Probaker, whisk the eggs and sugar with the whisk attachment at 60% speed for about 10 minutes, until you have an almost white, very fluffy egg foam.
3. Sift the flour twice through a fine sieve to make it light and easy to fold into the egg mixture.
4. Carefully fold the flour and baking powder into the egg mixture with a spatula. Work from the edge of the bowl toward the center, turning the flour gently into the foam.
5. Pour the batter into a springform pan lined with parchment paper on the bottom and bake on the bottom rack.
6. Bake for about 25 minutes.
7. Test with a toothpick: the cake is done when it comes out with no moist batter on it. If needed, bake a little longer.
8. Let the cake cool completely before filling and decorating.

Tips

• For a smoother surface, turn the cooled cake bottom side up on the cake plate. Then split the sponge into two or three layers and moisten with juice, milk, jam or similar.
• The cake pictured is split into three layers filled with raspberry jam, fresh berries and whipped cream (2 cups heavy cream whipped with 2 tsp sugar), then decorated with more berries and mint.