Professional Sponge Cake Batter Recipe for Large Baking Pans

Prepare the baking pan by applying your powerful release agent only to the bottom and sides. If desired, use a parchment paper collar around the edge for better baking results.

Preheat the oven to a temperature between 350°F and 375°F (180°C and 190°C) for the large batch.

In the stand mixer, vigorously beat the eggs (at room temperature) with the sugar until the mixture triples in volume and becomes very foamy (about 10 minutes).

Incorporate the oil by beating the mixture for another 2 minutes, until completely uniform.

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

Begin folding the dry ingredients (flour and baking powder) into the beaten egg mixture in three stages. After each addition of dry ingredients, gently mix with a whisk.

Add the milk (or water), also in three stages, alternating with the dry ingredients, mixing gently after each addition.

Finally, add the vanilla extract and finish mixing using a spatula, scraping the bottom and sides of the bowl to ensure all ingredients are incorporated without overmixing.

Pour the batter into the prepared baking pan, spreading it evenly.

Bake the batter in the preheated oven. For the large batch (approx. 12x16 inches / 30x40cm), expect about 40 minutes. For smaller batches, check for doneness after 30 to 35 minutes (340°F in an electric oven or 350°F/375°F in a conventional oven).