The classic tall sponge cake is fundamental in the preparation of many desserts. Let’s prepare it together with an easy and above all quick recipe!

Today we prepare the tall sponge cake without yeast, a basic pastry preparation that allows you to prepare many filled cakes.

The ingredients are exactly three: eggs, sugar, flour, and cornstarch.

Remember these tips for a great result…

What makes the difference in obtaining a tall and fluffy sponge cake is the processing technique, mixing the batter with patience and without rushing. Remember to use room temperature eggs and beat them for at least 15 minutes.

This way, the mixture will be light, foamy, and voluminous, trapping a lot of air inside, resulting in a light sponge cake.

Additionally, it is important to add the sifted flour gradually, mixing gently from top to bottom, so as not to lose air and volume from the mixture

To make the unleavened sponge cake more aromatic, you can also add the grated zest of a lemon or a sachet of vanilla.

If you decide to fill it, store it in the fridge covered with plastic wrap for a couple of days.

Difficulty: Very easy
Cost: Very cheap
Preparation time: 20 Minutes
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All seasons

133.10 Kcal

calories per serving

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Energy 133.10 (Kcal)
Carbohydrates 25.46 (g) of which sugars 14.20 (g)
Proteins 4.22 (g)
Fat 2.25 (g) of which saturated 0.99 (g)of which unsaturated 1.20 (g)
Fibers 0.24 (g)
Sodium 34.70 (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 for the Classic Sponge Cake

6 eggs (room temperature)
3/4 cup sugar
1 cup all-purpose flour
1/2 cup cornstarch
to taste lemon (grated zest)

Tools

Baking Pan
Stand Mixer
Food Scale
Parchment Paper
Spatula
Sifter

Steps for the Sponge Cake

To prepare the tall sponge cake without yeast, first sift the flours twice onto a sheet of parchment paper and set it aside.
(This operation will incorporate a lot of air and make the cake very fluffy).
Then prepare the 9.5-inch springform pan by placing parchment paper on the bottom while greasing and flouring the sides
In the second step, crack the eggs into a bowl, add the grated zest of a lemon and the sugar, and beat with an electric mixer for about 10 minutes until you get a pale, very fluffy, and foamy mixture.
(The eggs must be at room temperature).
If you don’t have an electric mixer, use a stand mixer.
If lifted, it should form a sort of ribbon and remain visible for a few seconds before sinking.
Now you won’t need the mixer anymore; take a spatula.
Incorporate the sifted flour by sprinkling it in 2-3 additions and mix gently with a spatula, from bottom to top, to avoid deflating the mixture.
Finally, pour the mixture into a 9.5-inch diameter pan, level it gently without pressing.
Bake in a preheated static oven at 350°F for about 35/40 minutes, or you can use the convection oven at 340°F for about 35/40 minutes.
My advice is always to check the baking with a toothpick to prevent the cake from drying too much or remaining raw.
Before removing it from the base, wait for it to cool.
It’s ready to be filled with the creams we prefer!

Tips

For optimal baking, make sure the oven is well preheated before putting in the cake.

At that point, avoid opening the door until the end and, to be sure it’s well cooked, do the toothpick test.

The good thing is that it stays great for a long time and we can also prepare it in advance. If we need to organize our time, for example, we can make it the day before and keep it in the fridge well sealed with food wrap.

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