For Cinnamon Sponge cake

Ingredients

6 large egg

200g fine sugar

120g g flour

1/2 teaspoon of baking powder

1 teaspoon of cinnamon

Method

Blend six large egg on high speed for one minute. Gradually add 200g sugar into the eggs and beat for 8 minutes or until the mixture r is smooth and fluffy.

Then whisk together the all-purpose flour and baking powder, and sieve the combination into the egg batter in thirds.

Fold between each addition and mix it very carefully. It is supper important to not over mix the batter and also make sure there are no hidden pockets of flour. Now divide the batter in two 9" cake pans. Smooth out the top and bake it on 360° F for 25 minutes. When the cake is done you will see deep golden brown colour on the top.

Once cooled to room temperature, cut the cinnamon sponge cake in half. I use cinnamon butter cream, but you can use any cream. 

Photo: Dilruba Light (Priya)