Sponge Cake: Soft, Versatile, and Easy to Make!
The sponge cake is a versatile and light dough, perfect for creating a myriad of sweets, from the classic roll to the filled cake. Soft inside and slightly crispy outside, it is the ideal base to unleash your creativity in the kitchen. In this article, we will reveal all the secrets to preparing a perfect, soft, and easy-to-roll sponge cake.
The Essential Ingredients
To make it, you will need just a few simple ingredients:
Eggs: They are the essential element for achieving a soft and airy cake. Carefully separate the yolks from the whites.
Sugar: Used to sweeten and help whip the egg whites.
Flour: All-purpose flour is ideal for a light and delicate sponge cake.
The Secrets to a Perfect Sponge Cake
Whipping the Egg Whites: Whip the egg whites until stiff, adding sugar gradually.
Incorporating the Ingredients: Gently fold the yolks into the whipped egg whites with slow movements from the bottom up.
Baking: Bake the sponge cake in a preheated oven at high temperature for a few minutes.
The sponge cake is perfect for those who love to experiment in the kitchen. Following these simple tips, you will be able to create a soft, fluffy sponge cake with a delicious taste.
Below are other sweet rolls and some basic preparations:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: French
- Seasonality: Fall, Winter, Christmas
- Energy 114.95 (Kcal)
- Carbohydrates 23.47 (g) of which sugars 16.60 (g)
- Proteins 2.83 (g)
- Fat 1.68 (g) of which saturated 0.71 (g)of which unsaturated 0.91 (g)
- Fibers 0.22 (g)
- Sodium 17.22 (mg)
Indicative values for a portion of 46 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
- 2 egg yolks
- 2 egg whites
- 0.6 cup all-purpose flour
- 0.6 cup sugar
- 2 eggs
Tools
- Baking Sheets AEMIAO Set of 2 Stainless Steel Pizza Baking Sheet, Rectangular Baking Tray for Bread Cookies, Professional Baking Tray for Cakes, 15.7 x 11.8 x 1 Inch
- Electric Whisks Moulinex HM4641 Prep'Mix+ Electric Beater, with Stainless Steel Whisks and Dough Hooks for Mixing, Beating and Whipping, 2.5 L Self-Rotating Bowl, 5 Speeds and Turbo Setting
- Parchment Paper Cuki Natural Parchment Paper, 33 x 38cm, 20 Sheets
- Spatula Lacor – 64464 – Gray Kitchen Spatula, Silicone Spatula, Kitchen Utensils, Ergonomic Handle, Non-Stick, Heat Resistant, Dishwasher Safe, Length 10.8 inches
Steps
Crack 2 eggs and separate the yolks from the whites, set the whites aside for now. In a bowl, put the 2 yolks and 2 whole eggs, 0.5 cups of sugar, and beat with an electric whisk for at least 15 minutes, obtaining a fluffy and airy mixture.
In another bowl, whisk the egg whites set aside earlier to stiff peaks, adding a tablespoon of sugar. Once ready, combine them with the egg mixture, incorporate the sifted flour, mixing gently from the bottom up, obtaining a soft dough. Line a baking sheet (12 x 15 inches) with parchment paper, butter the paper, then pour the sponge cake mixture, leveling it with a spatula to form a layer 0.4 inches thick. Bake in a convection oven at 356°F for 10 minutes
Remove the cake from the oven, flip the baking sheet, and lay the cake onto a kitchen towel. Sprinkle a tablespoon of sugar all over the surface. Place a piece of cling film over the sugared surface, long enough to close the sides as well, so the cake retains its moisture and remains soft. Quickly, while it’s still warm, detach the edges from the parchment paper using the tip of a knife.
Roll the cake up using the parchment paper, peeling it off gradually. Wrap even the back of the roll you just removed from the sheet, with the film and let it cool to room temperature for about 10 minutes. Once it feels cool to the touch, unroll it onto a surface. Gently remove the film from the surface; be careful as it might stick in some spots, and start filling it as you like
Tips, notes, variations of sponge cake
Perfect for creating the classic filled rolls, like with cream and strawberries, chocolate, custard… Or for making layered cakes, or spoon desserts, either in a pan or glass instead of sponge cake
FAQ (Questions and Answers)
How can I fill the sponge cake?
Once ready, you can get creative with the fillings: custard, chocolate cream, fresh fruit, jam… The combinations are endless!
