If there is one preparation that cannot be missing from every dessert enthusiast’s repertoire, it is sponge cake, the basic recipe of pastry making. A soft, light, and yeast-free dough, capable of becoming the ideal base for filled cakes, pastries, and soaked desserts.
But how do you achieve impeccable results? Today I’ll reveal all the secrets to making a perfect sponge cake, with no surprises!
Imagine watching your cake rise perfectly in the oven, with no collapses, having an airy and delicate texture. The first trick? Work the egg yolks separately from the egg whites. Whipping the egg whites to stiff peaks is essential: they need to be at room temperature and, for a flawless result, add a pinch of salt, just like our grandmothers did.
But be careful: never open the oven during baking! Resisting the temptation to peek is essential to prevent your sponge cake from deflating. By following these simple rules and the illustrated step-by-step guide, you’ll achieve a master pastry chef result.
Ready to create your masterpiece? Follow these simple tips and the preparation steps illustrated with photos. Your sponge cake will be a masterpiece!
Try these delicious cakes with a sponge cake base:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Perfect Sponge Cake
- 3/4 cup Flour
- 2/3 cup Potato Starch
- 3/4 cup Sugar
- 6 Eggs
- 1 packet Vanillin
- 1 pinch Salt
- as needed Butter
Preparation of Perfect Sponge Cake
Mix 3/4 cup of flour with the potato starch in a bowl.
Separate the egg yolks from the whites. In another bowl, beat the yolks with the sugar and vanilla (1), using an electric whisk, until the eggs are very frothy (2).
Separately, whip the egg whites with a pinch of salt until stiff (3) and gently incorporate them into the yolks, a little at a time (4).
Gradually add the flour mixed with starch, letting it fall like rain, and mixing with a wooden spoon (5).
Remove the vanilla pod from the mixture (6).
Then butter and flour the baking pan, removing the excess flour (7).
Pour the mixture into the pan, level the surface with a spatula, and bake in a preheated oven at 340°F for 40 minutes.
Check the baking of the sponge cake by inserting a toothpick, which should come out dry.
Turn the cake out onto a wire rack and let it cool. Only then can you proceed to fill the sponge cake.
Storage
The sponge cake keeps perfectly for 2-3 days at room temperature, wrapped in plastic wrap or in a food bag, in a cool and dry place. If it’s very hot, it’s better to store it in the refrigerator, always well covered, to prevent it from drying out.
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FAQ
Why does the Sponge Cake deflate after baking?
If your sponge cake deflates, you probably opened the oven too soon or did not whip the egg whites well. Also, make sure you do not over-mix the batter to avoid deflating it.
