With Massari’s tall and fluffy sponge cake, you can’t go wrong because we’re talking about the undisputed king of pastry.
A fundamental base for many desserts and cakes, sponge cake is made with 4 ingredients: eggs, sugar, cornstarch, and weak flour. And you don’t add baking powder or baking soda because the rise of the final product is solely due to the eggs’ processing. The more air they incorporate during the whip with sugar, the taller and fluffier the final result will be.
Another crucial factor for the perfect success of the cake is the temperature of the eggs, which should not be fridge-cold. Unless you have a thermometer to heat them on the stove in a saucepan with sugar and bring them to 104°F while whisking by hand (Montersino method), it’s best to take them out of the fridge well in advance. But not only that; the eggs must absolutely be weighed because each egg has its own weight.
The flours and starches are also important, and gluten-free flours can be used where necessary.
However, in the basic recipe, it’s good to use a low-protein flour, a common all-purpose flour, and you’ll see that the result will not disappoint you! Also, because making Massari’s tall and fluffy sponge cake at home is really easy.
Are you ready to challenge yourself with this important pastry base?
READ THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 702.00 (Kcal)
- Carbohydrates 136.85 (g) of which sugars 81.50 (g)
- Proteins 21.35 (g)
- Fat 11.23 (g) of which saturated 4.95 (g)of which unsaturated 6.00 (g)
- Fibers 1.10 (g)
- Sodium 173.50 (mg)
Indicative values for a portion of 232 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The original recipe doubled all the ingredients, but since I needed a small sponge cake, I halved everything. For this reason, in the steps, you will find the eggs already mixed because after weighing them, I realized I exceeded 125 g (so by mixing them, it’s easier to remove the excess).
- 2.65 oz sugar
- 1.75 oz all-purpose flour
- 0.88 oz potato starch
- 4.41 oz eggs
- vanilla
Tools
- Cake Pan 8 inches diameter
- Electric Mixer
Sponge Cake Preparation
– Preheat the oven to 356°F (the cake pan should be put in the oven as soon as everything is ready).
– Pour the eggs and sugar into a bowl.
– Whip the eggs with sugar for about 20’; halfway through, you can add the flavors. At the end, the mixture should be almost white and tripled in volume.
– Sift the powders twice and add them gradually to the whipped mixture, always using gentle movements from bottom to top.
– Grease and flour the mold, pour in the mixture, and bake, placing a small ball of foil between the oven door and the opening; this way, the sponge cake will rise without humidity. (the master’s advice) Baking time about 20‘.
– Out of the oven, wait about 10′ then unmold onto a rack to cool.
Storage:
– Once cool, it can be wrapped in cling film and used even after 2 days.
– It can be frozen.
Tips:
– The sponge cake can be flavored with grated citrus peels, cinnamon, etc.
