Butter Sponge Cake

Preheat oven to 180ºC or 350ºF. Grease and line a 30 X 20 cm or 12 x 8-inch cake pan.

Melt butter on low heat and let cool.

Beat egg whites until soft peaks, with a pinch of salt (optional).

In another bowl, beat or whisk yolks and sugar for about 5 minutes or until almost white and light. Slowly add butter to yolks, beating on low.

Add some of the egg whites and mix. Sift a bit of flour with the baking powder and mix. Alternate sifting flour and baking powder with remaining egg whites, and fold very gently in between so that you don’t lose all the air from the egg whites. Carefully, pour into prepared pan, smooth and level the top.

Bake 25 minutes or until golden brown and a knife inserted into the cake comes out clean. Pay attention so it doesn’t dry.

After taking it out of the oven, let sit for 5 minutes and unmold. If needed, release it from the pan with help of a knife or offset spatula. Let cool on a rack.