The Secret to Sponge Cake That Never Fails

Beat the whole eggs, which should be at room temperature, along with the sugar until a voluminous foam forms and a lot of air is incorporated.

Sift the all-purpose flour together with the baking powder, gradually adding this mixture to the beaten batter in about three stages, folding gently with a whisk.

While folding in the dry ingredients, alternate by adding the water to the batter.

Add the vanilla extract last to avoid overbeating the batter after it has been included.

Divide the batter into the desired pans (the example mentions three 6-inch diameter pans). If using different pans, adjust the baking time accordingly.