Soft and tall Christmas Tree Sponge Cake. A recipe that lends itself to creating various types of desserts.
Perfect, quick, and good to prepare and fill during the Christmas period.
It is part of the classic recipes of Italian cuisine: it is the most used base in pastry making and thanks to its soft and light texture, it serves particularly well as a base for filled cakes, but it can also be used in more complex preparations, such as elaborate birthday cakes, special desserts, and so on.
The recipe itself is very simple and requires few ingredients: in this version, we will use potato starch, which will help make everything softer and more stable during baking.
It only requires a bowl and electric whisks, or a stand mixer.
Indeed, the secret is to work the eggs with sugar for at least 15/20 minutes to obtain a light and very fluffy mixture.
Another fundamental step is the flour, which must be sifted and incorporated very gently with a spatula with gentle movements from the bottom up, being very careful not to deflate the mixture.
Dairy-free: perfect to enjoy with powdered sugar or a simple jam filling.
Versatile to use as a base for making more complex cakes, maybe for a birthday.
Here’s an idea for you of the heart cake with strawberries.
Once completely cool, it can be cut and filled for layered cakes or spoon desserts.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 130.59 (Kcal)
- Carbohydrates 32.84 (g) of which sugars 19.56 (g)
- Proteins 1.45 (g)
- Fat 0.12 (g) of which saturated 0.02 (g)of which unsaturated 0.02 (g)
- Fibers 0.26 (g)
- Sodium 1.09 (mg)
Indicative values for a portion of 50 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
Christmas Tree Sponge Cake
- 1 cup cups sugar
- 1 cup cups all-purpose flour
- 1/2 cup cups potato starch
- 4 eggs (room temperature)
Tools
- Stand Mixer
- Mold
Steps
Christmas Tree Sponge Cake
First, prepare the tree mold by buttering and dusting it with flour. Preheat the oven to 350°F (static mode).
Place whole eggs in the bowl (the eggs must be at room temperature).
Add the sugar and a pinch of salt (vanilla aroma if desired).
Turn on the mixer and whip the mixture.
The mixture should be fluffy and soft.
(To achieve this result, the mixer should run for 10/15 min.)
Gently add the flour, potato starch, and a pinch of previously sifted baking powder.
Mix with a spatula from bottom to top.
Pour the mixture into the buttered and floured mold.
Bake in a preheated static oven at 350°F for about 30/35 minutes (or in a fan oven, at 320°F for about 30-35 minutes), until the surface of the sponge cake is golden (if it tends to darken too much, cover the cake pan with parchment paper and then a sheet of aluminum foil).
(Always use the toothpick test, avoiding completely removing the cake from the oven)
Before detaching it from the base, wait until it has cooled.
Ready to be cut and filled as you like.
Enjoy your meal.
Tips for Sponge Cake of Various Diameters
For a 20cm sponge cake. (150g of sugar, 100g of all-purpose flour, 50g of potato starch, 3 eggs)
For ………. 26cm. (200g of sugar, 130 of flour, 65 of potato starch, 4 eggs).
Once baked, let it cool for 15 minutes in the pan. Detach the cake’s sides with a knife, open the pan, and let it cool on a cake rack.
You can store the Sponge Cake for 2/3 days at room temperature wrapped in cling film. You can also store it in the freezer for 1 month.
Lemon zest further perfumes the sponge cake, especially for fruit cakes or sponge cake and custard desserts.
If using a chocolate filling, I recommend flavoring your Sponge Cake only with vanilla, or consider using orange zest instead of lemon.
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