Here is a concise summary of the provided text:
**Recipe:** Classic Sponge Cake
**Key Points:**
* **Types of Sponge Cakes:** Classic (featured recipe) and Chiffon (with added butter or oil)
* **Ingredients (for 6 eggs):**
+ 60g sugar/egg, 150g flour, 200g vanilla sugar (10g), eggs
* **Instructions:**
1. Prep: Separate eggs, sift flour, and prepare a parchment-lined mold (20cm diameter, 8cm height)
2. Whip egg whites with sugar and vanilla, then add yolks
3. Gradually add sifted flour, mixing at low speed
4. Pour into mold and bake at 180°C for approximately 40 minutes
5. Cool, then let sit for 7-8 hours before serving or assembling into a cake
* **Tips:**
+ Don't grease mold sides to ensure cake rises properly
+ Letting the cake sit prevents breakage when cutting
+ Can be soaked in various syrups for added flavor
* **Outcome:** A light, airy, and porous sponge cake without baking powder or soda.
Here are the key facts extracted from the text, numbered and in short sentences, excluding opinions:
**Ingredients and Equipment**
1. The recipe uses eggs, sugar, flour, and vanilla sugar.
2. A sieve is required for sifting flour.
3. A mixer or whisk can be used for mixing.
4. A springform pan (20cm diameter, 8cm height) is used for baking.
**Preparation Steps**
5. Eggs must be separated into yolks and whites.
6. Not a single gram of yolk should get into the whites.
7. The whites are beaten with a pinch of salt until stable foam forms.
8. Sugar and vanillin/vanilla sugar are added to the whipped whites.
9. One yolk at a time is added to the mixture, beating continuously.
10. Sifted flour is added to the egg mixture in small quantities, beating after each addition.
**Baking**
11. The oven is preheated to 180 degrees.
12. The sponge cake bakes for approximately 40 minutes.
13. The cake's readiness is checked with a wooden stick.
**Cooling and Serving**
14. The baked sponge cake cools down completely.
15. The cooled sponge cake can be removed from the mold using a knife.
16. The sponge cake should stand for 7-8 hours (or overnight) before cutting.
17. Cutting the sponge cake into parts is easier after it has stood.
**Troubleshooting and Additional Tips**
18. If the sponge cake has a lump on top, it can be cut off evenly with a knife.
19. When assembling a cake, the cut-off part can be used as the bottom layer.
20. The sponge cake can be soaked in various syrups (e.g., water and sugar, vanilla, berry juices, or with liqueur) when used in a cake.