(upbeat music) – Hey, everyone, it’s Natasha
of natashaskitchen.com. And today I’m going to
teach you how to make my favorite European sponge cake. I use this base for so many of my cakes. It’s awesome because it
takes on moisture really well and it never gets soggy, and
it only has four ingredients. Yes way. You’re going to preheat your
oven to 350 degrees Fahrenheit. Then beat six large room temperature eggs on high speed for one minute. While the mixer’s on,
gradually add one cup of sugar and continue beating that on high speed for about eight minutes. While that’s going, I’m
going to whisk together one cup of all purpose flour and half a teaspoon of baking powder. This is exactly what the eggs and sugar should look like when they’re
done, thick and fluffy. Now sift the flour mixture
into the batter in thirds, folding between each addition. Because this cake really relies
on the volume of the eggs, it’s super important not to overmix. So you want to mix just until there’s no more streaks of flour. And make sure to scrape
from the bottom of the bowl to catch any hidden pockets of flour. Now divide the batter evenly between two nine inch cake pans. And all I did to prepare these was line the bottoms with parchment paper. I did not grease the sides of the pans. Smooth out the top and
into the oven they go at 350 degrees Fahrenheit for 25 minutes. When they’re done, they’ll be
a deep golden color on top. A few minutes after
they’re out of the oven, you can loosen the cakes from the pans and invert them onto a wire rack. Remove the backing and
da-da-da-dun, you’re done. You’ve got a beautiful sponge cake. That’s all there is to it. You’ve got two very flat
perfect European sponge cakes. Now once these are at room temperature, you can slice them in half and make a beautiful layered cake. Check out my blog on natashaskitchen.com to get some great ideas
on how to use this cake. If you guys love this video,
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