You’re asking for a biszkopt (sponge cake) with eggs that “zawsze wychodzi” (always comes out well). Here are practical, reliable approaches gathered from common Polish sponge-cake methods to ensure a consistent, high-rise result. Direct answer

• Core idea: whip eggs with sugar to a very light, tripled-volume mousse, then fold in flour gently to keep air in. Bake at a moderate temperature until just set to avoid sinking.

Guided recipe blueprint (classic approach)

• Ingredients (for a standard 18 cm cake):
  • 4 large eggs (L)
  • 130–135 g granulated sugar
  • 140–150 g all-purpose flour (tortowa or similar)
  • Optional: a pinch of salt and 1 teaspoon vanilla for aroma
• Method:
  • Preheat oven to about 170–175°C (350–350°F). Line a round 18 cm cake pan with parchment.
  • Separate eggs if you prefer, or use whole eggs; many reliable methods use whole eggs beaten with sugar.
  • Beat eggs with sugar on high speed until the mixture is pale, thick, and triples in volume. This can take 8–15 minutes depending on mixer power.
  • Gently sift and fold the flour into the egg-sugar mixture in portions, using a whisk or spatula. Fold with careful, gentle motions to preserve air.
  • Pour into the prepared pan and bake until a toothpick inserted into the center comes out with a few moist crumbs, typically 25–35 minutes for 18 cm at that temperature. Do not overbake.
  • Cool in the pan for a short period, then invert onto a rack to cool completely. If desired, level the top with a knife before assembling layers.

Common variables for reliability

• Air incorporation: The more air in the egg-sugar foam, the taller the sponge. Temperature and mixing speed should be high enough to aerate but not so high as to deflate on mixing.
• Flour handling: Sifting flour and folding gently helps maintain lift; over-mixing after adding flour causes deflation.
• Temperature balance: A moderate oven (around 165–175°C) reduces the risk of cracking or sinking.
• Fresh eggs: Use fresh eggs at room temperature for better volume.
• Pan prep: Buttered and parchment-lined pan helps the cake release cleanly.

Alternative approaches that “never fail” in practice

• Butter-free, straight dough: Some bakers prefer beating whole eggs with sugar to a stiff ribbon, then folding in sifted flour and a touch of baking powder (if using) and oil or water to adjust batter, then bake at a slightly higher heat for crisp edges.
• Water bath finishing: For a very tall, moist sponge, bake in a water-bath-style environment or place the cake pan in a water tray in the oven, though this is less common for traditional light sponges.

Troubleshooting quick tips

• If the top cracks: reduce oven temperature by 10–20°C and avoid overmixing after flour addition.
• If it sinks: ensure the batter is not underbaked; test with a skewer and avoid opening the oven door early; ensure adequate foam stability before adding flour.
• If it’s dry or dense: check flour quantity (slightly under-measure is safer), and ensure thorough but gentle folding to keep air.

Notes on variations

• Some recipes specify using separate yolk and white foams for extra volume; others rely on whole-egg beating. Either approach can yield excellent results with proper aeration.
• You can flavor the batter with vanilla, lemon zest, or a small amount of almond extract to taste, but keep other fat or leavening additives minimal to preserve lift.

If you’d like, provide:

• The number of eggs you want to use (or the total volume you prefer), and
• Whether you have a preferred flour type and pantry ingredients.

I can tailor a precise, step-by-step recipe with exact weights and timings for your setup.