A vanilla sponge cake that is light and fluffy! It's absolutely perfect....layer with whipped cream and fresh strawberries!
Grease the pans properly. There is nothing worse than having a cake that sticks! I find that greasing the sides with shortening works the best. And the addition of parchment paper on the bottom of the pans can ensure the bottoms don't stick.
Be sure to sift and measure your cake flour accurately
. If you don't have any cake flour on hand, you can make your own cake flour
When adding the dry ingredients to the egg foam mixture, be sure to do so gradually so as not to deflate the mixture. One of the reasons that a sponge cake rises and results in a light and fluffy cake is because of the air that is incorporated.
You can make this cake 4 days ahead of time. Just allow the cake too cool, then wrap each layer in plastic wrap and store at room temperature.
You can also freeze this cake. Simply wrap in plastic wrap and one more layer of tinfoil or place inside a zip-loc bag. It can be frozen up to 3 months. You can allow it to thaw in the refrigerator, still wrapped, overnight. Then frost as normal.
I find frosting a frozen cake much easier and would simply unwrap the cake directly from the freezer and frost frozen. Then serve once it has come to room temperature.