Stabilized Sponge Cake Base for Layer Cakes (30cm Pan)

Beat the eggs and granulated sugar in a stand mixer for at least 10 minutes, until you achieve a very foamy cream.

Transfer the beaten mixture to a larger bowl, if necessary, to make it easier to incorporate the remaining ingredients.

Gently fold in the cake flour a little at a time, alternating with the addition of water, always mixing delicately with a whisk or spatula, from bottom to top, to avoid deflating the air.

Add the oil during one of the intermediate mixing stages, as it helps add moisture and flexibility to the batter.

Mix the baking powder in with the last addition of flour. Then, add the vanilla extract and the remaining water, continuing to mix gently.

Finish mixing by using a spatula to thoroughly scrape the sides and bottom of the bowl, ensuring no dry or liquid ingredients have accumulated.

Pour the batter into the prepared pan, greased with release spray (specifically for a 30 cm diameter x 10 cm high pan).

Bake in a conventional oven preheated to 350°F-375°F (180°C-190°C) for about 45 to 50 minutes, or in an electric oven at 340°F (170°C) for 40 to 45 minutes.