How to make
In a bowl sift both types of flour. Mix them with the baking powder, salt and spices.
Whip the cream into a fluffy cream and for perfect results it should be cold and just taken out from the fridge.
Put the eggs with the sugar and beat them in a water bath on low heat, until the sugar melts. The eggs should reach a temperature of 100°F (37°C), no more, so if you have a kitchen thermometer, measure and control it. This process takes 4 minutes.
Remove the eggs from the water bath and beat for another 3 minutes on high speed, by gradually adding the dry ingredients in portions (optionally sifting a second time).
Finally add the whipped cream and mix with a spatula, until a smooth mixture is obtained.
Pour the mixture into a greased and floured cake tin and place it in a preheated oven at 360°F (180°C) for 40-43 minutes or until it is fully baked.
Leave the finished fluffy and aromatic sponge cake in the mold for 10 minutes, then carefully remove it and cool it on a wire rack and sprinkle it with powdered sugar before serving it.
Enjoy!
