To easily remember the proportions of a sponge cake

In order to easily remember the proportions of a sponge cake count 30 grams of sugar and 30 grams of flour per egg. If you bake a sponge cake with 10 eggs you will need 300 grams of sugar and 300 grams of flour. You generally bake sponge cakes in a deep cake pan lined with butter and flour to ease the removal from the mould after baking. You can also bake the cake on a sheet of oiled greaseproof paper (for a rolled cake for instance).