The sponge cake I propose today is taken from the book “Pastry my basic recipes” by M. Santin, more precisely called, spoon cake with a texture very similar to a ladyfinger, perfect for rolling and filling with creams or ganache, such as lactose-free white chocolate cream, or coffee custard.

Discover the other basic pastry recipes:

Difficulty: Very Easy
Cost: Cheap
Preparation time: 25 Minutes
Portions: Piece
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter and Spring, Summer

Ingredients

6 eggs
2/3 cup all-purpose flour
3/4 cup sugar
vanilla flavors

Tools

2 Bowls
1 Mixer
1 Baking Tray
1 Dish Towel

Steps

In a bowl, separate 3 yolks from three whites and set the latter aside.
Add the remaining three eggs and beat with 6 tbsps of sugar using an electric mixer at maximum speed until you get a light and fluffy mixture, about 7-8 minutes.
Pour the remaining sugar into the bowl of egg whites and whisk until stiff peaks form.
Combine the egg whites with the first mixture.
Sift the flour and gently fold it into the batter.
Spread it on a baking sheet about 18X16 inches lined with parchment paper.
Bake at 356°F in a preheated static oven, until golden, about 15 minutes.
Remove from the oven, take off the parchment paper and immediately roll it in a dish towel.
Let it cool.
Once cooled, fill to taste.