Notes

You can replace vanilla with grated lemon or orange zest.

To store the sponge cake (2 or 3 days maximum), let it cool then wrap it in plastic wrap and keep it in the cupboard.

With an 18 cm pan, I got a fairly tall sponge cake, if you need a shorter one, use a 22 cm pan.

For larger pans, calculate the addition of 1 oz of flour, 1 oz of sugar, and 1 egg for every 0.8 inches of additional pan diameter.

Quantities for tall sponge cake
22 cm diameter pan: 1 1/4 cups flour, 3/4 cup sugar, 5 eggs.
24 cm diameter pan: 1 1/2 cups flour, 1 cup sugar, 6 eggs.
26 cm diameter pan: 1 3/4 cups flour, 1 1/4 cups sugar, 7 eggs.

Quantities for a slightly shorter sponge cake
22 cm diameter pan: 1 cup flour, 3/4 cup sugar, 4 eggs.
24 cm diameter pan: 1 1/4 cups flour, 1 cup sugar, 5 eggs.
26 cm diameter pan: 1 1/2 cups flour, 1 1/4 cups sugar, 6 eggs.

Also read: Strawberry and Cream Cake with Sponge Cake

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