Whisk the sugar and eggs together until they form a creamy, firm foam.

Whisk for 10 to 12 minutes, using an electric mixer or a stand mixer with a whisk attachment.

The fluffier the mixture, the lighter and taller your sponge cake will be.

Sift the flour, cocoa powder, and baking powder together.

Add the dry mixture gradually in three batches.

Switch to a spatula or hand whisk for this step; avoid using an electric mixer to prevent deflating the batter.

Fold the ingredients gently using upward motions, not circular stirring, to keep the batter airy.

Pour the batter into a 20 cm springform pan lined with baking paper.

If prepared correctly, the batter should flow into the mold like a ribbon, not a thin liquid stream.

sponge cake's batter texture

Bake at 180°C (350°F) for 20 minutes in a fan-assisted or static oven.

Monitor the baking time; adjust if necessary based on your oven’s heat.

If the top browns too quickly, reduce the temperature to 170°C or 160°C.

Be cautious with overly hot ovens, as they can create a crust that prevents the cake from rising properly.

Once baked, remove the cake from the mold and let it cool on a wire rack.