Rectangular sponge cake 16 x 12 inches tall 3 inches, soft and nice high.
There is no party, birthday or anniversary without a delicious cake strictly prepared with Sponge Cake making its grand entrance at the end of the menu.
It is the ultimate dessert base, the queen of baked sweet recipes, suitable for any occasion, which you can replicate at home, in your kitchen, just like in a pastry shop.
A very simple dessert in its ingredients, only eggs, sugar, and all-purpose flour, but a bit more complex in its preparation that requires adherence to some fundamental rules.
It requires only the use of a bowl and electric beaters, or a stand mixer. In fact, the secret is to work the eggs with the sugar for at least 15/20 minutes to obtain a very light and fluffy mixture.
Another fundamental step is the flour, which must be sifted and incorporated very gently with a spatula with delicate movements from bottom to top, being careful not to deflate the mixture.
Dairy-free: perfect to savor with powdered sugar or with a simple jam filling.
Here is an idea for you millefoglie with sponge cake
Once completely cool, it can be cut and filled for layered or spoon cakes.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 20/25 slices
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Rectangular Sponge Cake
- 10.5 oz sugar
- 7 oz all-purpose flour
- 7 oz potato starch
- 10 eggs (medium, room temperature)
- 1 pinch salt
- 1 lemon (organic, zested or a packet of vanillin)
- as needed all-purpose flour (to dust the mold)
- 1 piece butter (to grease the mold, for intolerants, use oil)
- Half baking powder (optional)
Tools
- Stand Mixer
- Kitchen Scale
- Sifter
- Spatula
Steps for the Rectangular Sponge Cake
Butter and flour the mold, preheat the oven to 356°F.
Place the whole eggs in the bowl (the eggs must be at room temperature).
Add the sugar and a pinch of salt (optionally vanilla flavor or lemon zest).
Start the beaters and whip the mixture.
The mixture must be fluffy and soft.
(To achieve this, the beaters must whip for 10/15 min.)
Sift the flour, potato starch, and baking powder.
Gently add the sifted flour, potato starch, and baking powder.
Mix with the spatula from bottom to top.
Pour the batter into the buttered and floured mold.
(Mold 12 x 16 inches).
Level gently.
Bake in a preheated oven at 356°F for about 30/35 min.
(Always do the toothpick test avoiding pulling the cake completely out of the oven).
Once tepid, remove the Sponge Cake from the mold and let it cool on a wire rack.
Here it is, soft and tall, ready to be filled to your taste and pleasure.
Enjoy your meal.
Advice
You can keep the Sponge Cake for 2/3 days at room temperature wrapped in plastic wrap.
You can also store it in the freezer for 1 month.
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