First time I made this cake it came out so good. The second time, it was even better. Spongecake seems to mean exactly what it's called. The batter itself was very springy and sponge like and so is the finished product. Anyways, I have to add, the first time I made this recipe, I really wanted to make a twinkie replica and I came pretty close if I hadn't underestimated my oven (the cakes were a little crunchy on the corners, almost burnt). As for the filling, it came close if I had just kept mixing in the little sugar that I did put into the marshmallow fluff. Because I didn't you could taste the fine granules of the sugar I put in. Plus, I probably should have used confectioners sugar and not home-made fine sugar.
Spongecake
6 small eggs separated
1 cup sugar
1 tsp vanilla
1/4 cup cold water
1 cup cake flour
1 tsp baking powder
Mix the egg yolks and sugar until fluffy. Add water and vanilla and mix for a couple of seconds. Take the cake flour and baking powder and sift thouroughly. Afterwards, add flour mixture to egg yolk mixture and mix well. With a clean whip, beat the egg whites until stiff and fold into the flour-yolk mixture. Make sure you don't over mix it and instead fold it because it can cause the batter to deflate which won't make a very springy cake.
