Professional Vanilla Sponge Cake

Sift the all-purpose flour along with the baking powder into a separate bowl.

In a stand mixer, add the 10 whole eggs (at room temperature) and the granulated sugar. Beat for about 8 to 10 minutes until the mixture is very foamy and pale.

With the mixer still running, slowly drizzle in the oil and beat for another minute to fully incorporate.

Transfer the foamy mixture from the mixer to a large bowl.

Add the flour and baking powder mixture in three stages, gently folding it in with a whisk or spatula, alternating with the water. Do not overmix to avoid deflating the air.

Mix the vanilla extract in halfway through the process of combining the dry and wet ingredients.

Gently finish mixing, bringing ingredients from the bottom up, ensuring all flour is incorporated without beating the batter, which would develop the gluten.

Pour the batter into a pan greased with release spray (or butter and flour), filling it only to about half the height due to the expected rise. Using an oven strip wrap is recommended for rectangular cakes.

Bake in a preheated oven between 350°F (180°C) and 400°F (200°C) for approximately 40 to 45 minutes. Monitor to ensure the cake does not overbake and dry out.