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- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg yolk mixture. Be gentle to maintain the airiness of the batter.
4. Beat the Egg Whites:
- In a separate bowl, beat the egg whites with the remaining 1/2 cup of granulated sugar until stiff peaks form. This means that when you lift the beaters, the peaks will stand up straight and not flop over.
- Gently fold the egg whites into the egg yolk mixture, working in batches. Start with a small amount to lighten the batter, then gradually fold in the rest.
5. Fill the Ramekins:
- Divide the batter evenly between the prepared ramekins, filling them about 2/3 of the way full.
6. Bake:
- Bake the sponge cakes in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean, and the tops are golden brown.
- Keep an eye on them towards the end of baking to avoid overbaking, as sponge cakes can dry out quickly.
7. Cool and Serve:
- Allow the sponge cakes to cool slightly in the ramekins before carefully removing them. You can run a knife around the edges if necessary to help release them.
- Optionally, dust the tops of the cakes with powdered sugar for a touch of sweetness and elegance.
These Golden Individual Sponge Cakes are light, fluffy, and perfect for serving with fresh berries, whipped cream, or a scoop of ice cream. Enjoy this classic dessert at any occasion!
