- Time
- 45 min
- Serves
- 8
- Level
- Medium
- Eggs
- 4 NIKO eggs
Ingredients
- 4 NIKO eggs, at room temperature
- 120 g sugar
- 120 g flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla
Method
- 1
Heat the oven to 180°C and line a 20 cm tin.
- 2
Whisk the eggs and sugar for 8 minutes until pale and thick.
- 3
Sift in the flour and baking powder and fold gently.
- 4
Fold in the milk and vanilla, pour into the tin and bake for 25–30 minutes.
- 5
Cool for 10 minutes in the tin, then turn out.
NIKO tip
Fresh egg whites trap more air, so the sponge rises higher.
