The sponge cake is the most commonly used base in pastry. It is a perfect base for filling. You can flavor it with vanilla, orange, or lemon. In short, you can get creative as you wish. I make the sponge cake every time there’s a birthday. I always use my foolproof recipe. To fill it, you can safely use Diplomat Cream, Lemon Custard or also . The choice of the most delicious filling is yours.
- Difficulty: Very easy
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- cup sugar
- cup flour
- cup potato starch
- zest of 1 lemon
Tools
- 1 Baking pan round
- 1 Cooling rack
- 1 Stand mixer
- 1 Spatula silicone
Steps
Preheat the oven to 356°F.
In the Bimby cup, add sugar and lemon zest and pulverize for 10 seconds at turbo speed.
Place the butterfly whisk in the Bimby cup, add the eggs and whisk for 10 minutes at speed 3.
Through the lid opening, add flour and potato starch. Mix for about 40 seconds, pour into a 9.5-inch greased and floured mold and bake for 30 minutes at 356°F.
Whisk the eggs with sugar and lemon zest until the mixture triples in volume.
Add the mixed and sifted flour and potato starch. This step can also be done by hand.
Pour into the greased and floured mold and bake for 30 minutes at 356°F.
For best results, I recommend using room temperature eggs. The rule is for each egg, use 30g of sugar and 30g of flour (I always use half flour and half potato starch).
