Article: Before you start, have everything ready. Sponge cakes are time sensitive cakes, so you don't want to measure ingredients or wait on the oven to heat while you're in the middle of mixing. Measure all the ingredients and have them nearby before you begin. Sift the baking powder into the flour before you begin. Set aside until needed. Preheat the oven to 375F (190C.) Line the pan with butter before beginning. As an alternative to butter or cooking spray, use parchment paper. Parchment paper is a grease and moisture-resistant paper. When using parchment paper, no butter or cooking sprays are needed because cakes, cookies, or other baked goods won't stick. It also helps with clean up, since you will have no leftover batter to wash. If using parchment paper, cut a piece of paper into the shape and size of the bottom of the pan. You can also line the sides of the pan with paper, or you can use cooking spray or butter. You can use a round pan, an angel food cake pan, or any other type of pan. Bake at 375F for 30 to 35 minutes. Every oven is different, so as the cake approaches 30 to 35 minutes, you need to begin watching it. Check to see if the cake is done by gently touching with your finger. It will spring back if it is done. If you are still unsure, insert a toothpick or fork into the center of the cake. If the cake is clean, it is done. After removing from the oven, let it cool for 15 to 20 minutes before removing cake from the cake pan. If you used butter or spray on the pan, loosen around the edges with a knife, then flip cake and place on a serving plate
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Have the ingredients ready. Pour in the cake pan. Keep an eye on the cake. Let cool.