Israeli Sponge Cake with Jam

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the yolks with half the sugar, until the mixture is a fluffy cream.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
3. 3
   Whip the egg whites, gradually adding half the sugar, until stiff and glossy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
4. 4
   Add the oil, water and vanilla to the yolks and mix on low speed.
5. 5
   Sift the flour and baking powder over the top and Fold gently, just until the flour is absorbed.

   ⚙ FoldingSilicone spatulaSifter

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Fold the egg white foam into the batter, in three additions, gently.

   ⚙ FoldingSilicone spatula
7. 7
   Divide the batter between two round pans 24 cm in diameter.

   Round pan
8. 8
   Bake 20–25 minutes, until a toothpick inserted in the center comes out dry.

   ⚙ BakingOvenRound pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Let the cakes cool completely.
10. 10
    Spread the jam on one of the cakes and set the other on top.

    Offset spatula
11. 11
    Dust with the powdered sugar and serve.

    Sifter