​This is the best sponge cake I have ever eaten. Even my mother-in-law asked for the recipe

Although it looks like a dessert from a confectionery shop, it is actually a classic home-made cake that does not require layering or complicated techniques. The secret is in the right baking order and well-chosen proportions.

This sponge cake has everything you expect from a perfect dessert: lightness, creaminess i a subtle vanilla note. The inside resembles a combination of cheesecake and pudding, and the top is soft and irregular, like in the best home-made baked goods. Importantly, the cream mass is baked together with the sponge cake. Thanks to this, it does not fall or spill and after cooling it has a perfect, compact consistency.

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Sponge cake:

• 1 tablespoon of vinegar,
• 4 eggs,
• 4 tablespoons of sugar,
• 80 g of wheat cake flour,
• 80 g of potato flour,
• a pinch of salt.

Cream mass:

• 1 package of cream pudding (approx. 60 g, preferably with sugar),
• 165 g of sour cream 12%,
• 2 eggs,
• 2 full tablespoons of powdered milk,
• 330 g of sour cream 18%,
• 50 g sugar,
• a few drops of vanilla flavor.

Prepare the sponge cake. Separate the whites from the yolks. Beat the egg whites with a pinch of salt until stiff. Gradually add sugar until the mixture becomes thick and shiny. Add the yolks in two batches, mixing briefly. Then pour in the vinegar and mix gently. Combine wheat flour and potato floursift and add to the mixture in two batches. Mix with a spatula so as not to destroy the fluffiness. Pour half of the dough into a baking tin (approx. 24 × 24 cm), greased with butter. Bake for 25 minutes at 170 degrees Celsius.

In the meantime, prepare the cream mixture. Beat the eggs with sugar for a light mass, add both creams, pudding, powdered milk and vanilla flavor. Mix briefly, just until the ingredients are combined. For the baked sponge cake pour an even layer of cream mixture. Spoon the remaining raw sponge cake onto the top in portions, but do not spread it. Bake the whole thing for 40 minutes at 170 degrees Celsiusthen cover the top with aluminum foil and bake for another 20 minutes. After turning off the oven, open the door and leave the cake to cool completely.