“Golden Individual Sponge Cakes”

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1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Grease and flour 6 individual ramekins or a muffin tin (alternatively, you can line them with parchment paper to prevent sticking).

2. Prepare the Egg Yolks:

• In a medium bowl, whisk the egg yolks with 1/2 cup of granulated sugar until the mixture becomes pale and thick (about 3-5 minutes). This will help give the cakes their light texture.
• Add the melted butter, warm water, and vanilla extract, and mix until combined.

3. Dry Ingredients:

• 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!