The sponge cake for rolls and layered cakes is a basic recipe for making soft and elastic desserts. The sponge cake, known as Sponge Biscuit, is a thin and spongy layer of cake, very flexible, that does not break when rolled with custard, or coconut cream, jam or any other filling.
The recipe for the sponge cake for rolls and layered cakes is reminiscent of that of the Pan di Spagna, with the difference that it is spread in a single thin layer and cooked for no more than 10 minutes. The dough can be colored as desired and can also be made with cocoa by replacing 40 grams of flour with unsweetened cocoa powder.
The sponge cake can be filled creatively to create sweet rolls and delicious pinwheels, or cut into various shapes for layered cakes, mimosa cake, zuccotti and semifreddi. The doses are for a 14×16 inch pan.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 5 eggs
- 120 g sugar
- 120 g flour
- 1 tablespoon sunflower oil (or corn oil)
- 1 pinch fine salt
- as needed lemon zest (grated or vanilla extract)
Steps
Separate the egg whites from the yolks. Prepare the sugar and flour amounts. The sunflower oil with a tablespoon.
Place the egg whites in a bowl with the pinch of salt and start whisking with an electric mixer.
Add the sugar gradually and continue beating the egg whites with the mixer.
Then add the sunflower oil and one by one the egg yolks, continuing to beat the mixture.
At this point, add the flour, always a little at a time, and mix the mixture with a spatula, incorporating it gently with movements from bottom to top.
Place a sheet of parchment paper on the baking tray and pour the mixture in the center, then spread it evenly over the entire surface up to the edges. Always stay on the parchment paper.
Preheat the oven to 350°F and bake the sponge cake for 8-9 minutes.
The secret to achieving a soft and elastic consistency is not to exceed 10 minutes of cooking.
The sponge cake should be slightly colored on the surface.
Once the cooking is done, take it out of the oven and place it on the work surface, still hot and with all the parchment paper.
Place another sheet of parchment paper on top, the same size as the sponge cake, and flip it over, still on the work surface. Remove the baking paper by peeling it off gently.
The sponge cake for rolls and layered cakes is ready to be used. If you need to make a filled roll, roll up the sponge cake while still warm and keep it rolled up until ready to fill.
If you cut the roll into slices, you can make filled pinwheels and then dip them in dark chocolate, or mini layered cakes with fruit or liqueur syrups; creativity has no limits.
