This traditional Russian dessert called bisvit also known as sponge cake. Sponge cake is light and soft and often used as a base for other types of cakes and desserts. Simple ingredients as eggs, sugar, flour and baking powder will turn into perfect easy to make delicious cake.



Makes two 9” round cakes or one 9×13 Rectangular cake
8 eggs
1 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tsp. baking powder
Preheat the oven to 350 degrees F. Spray with cooking spray two 9” round non-stick baking dishes.  Line the bottoms with a circle of parchment (baking) paper (cut to fit). Set aside.
In separate bowl combine flour and baking powder; sift. 

With electric mixer on medium- high speed beat the eggs for 2-3 minutes.


Gradually add sugar and beat for about 4-5 minutes.


Carefully add 1/3 of the flour mixture and with rubber spatula fold in slowly so the batter stays fluffy. Continue until you finish adding the flour and it will get well incorporated. Make sure to NOT over fold it.


Split the batter into the baking dishes and bake until it get golden brown for about 25-30 minutes. Check if the cake is ready with a tooth pick, if nothing sticks to it, it is done. Remove cakes from the oven. Run a thin knife around the inside of the pan to loosen the cake; Place a wire rack on top of the cakes and invert. Slowly lift off the parchment paper. Turn the cake back over onto the rack and let cool.