The Sponge Cake, despite its simple recipe, needs to be executed with steps that must be correct because it needs to become soft, tall, and light. Yeast is not required, and that’s why the mixture needs to be beaten well to incorporate a lot of air and fill up with bubbles. This is the classic Sponge Cake recipe, follow the procedure and make it with me . . .
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 207.94 (Kcal)
- Carbohydrates 41.95 (g) of which sugars 23.75 (g)
- Proteins 6.03 (g)
- Fat 2.85 (g) of which saturated 1.24 (g)of which unsaturated 1.50 (g)
- Fibers 0.41 (g)
- Sodium 43.59 (mg)
Indicative values for a portion of 77 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
- 5 eggs (8.8 oz without shells)
- 3/4 cup sugar
- 1 1/4 cups all-purpose flour
- 1/3 cup potato starch
- 1 vanilla bean
- 1 pinch fine salt
Tools
- Food scale
- Pan
- Bowl
- Spatula
- Stand mixer
- Electric whisk
- Springform pan 9 inches
- Parchment paper
Steps
Preheat the oven to 350°F and prepare the greased and floured mold. Pour the eggs and sugar into a large saucepan and beat them in a double boiler (over the heat), until the mixture reaches 104°F. Remove from the heat, add the seeds of the vanilla bean, and pour into the stand mixer, beating at maximum speed for 20 minutes. When the mixture falls from the whisk forming a ribbon, it will be ready.
At this point, add the flours using a sifter and gently mix with a spatula from bottom to top to avoid deflating the mixture. Pour the mixture into the pan and bake at mid-height for 30 minutes. Let it rest for 5 minutes with the oven door ajar. Take it out and let it cool. Remove it from the springform pan and place it on the wire rack so that the moisture can escape. Prepared the day before, it is better suited to be cut and filled.
Tips
Once finished, the Sponge Cake is ready to be filled. Choose the creams you like best and prepare a soak that matches them to avoid a mix of flavors. Custard is the most used, then there is chocolate ganache cream (warm liquid cream in which chopped chocolate is melted) which goes well with milk and cocoa, coffee, or rum soaks. A filling I love a lot is whipped cream with added condensed milk paired with a rum soak.
If I wanted to make cocoa Sponge Cake, what quantities should I use?
You should use 1 cup of flour and 1/4 cup of unsweetened cocoa.
