Can’t decide between a sponge cake or a pie? Today we solve the problem by preparing the sponge cake pie, which is essentially a pie that thinks it’s a sponge cake: a super soft sponge cake enclosed in a delicious shortcrust pastry shell. So a double texture: crumbly on the outside and soft and moist inside. A fantastic dessert!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 498.63 (Kcal)
- Carbohydrates 70.13 (g) of which sugars 31.75 (g)
- Proteins 8.99 (g)
- Fat 22.12 (g) of which saturated 13.65 (g)of which unsaturated 8.26 (g)
- Fibers 0.99 (g)
- Sodium 163.24 (mg)
Indicative values for a portion of 120 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 PIE THAT THINKS IT’S A SPONGE CAKE
- 2 cups all-purpose flour
- 9 tbsps butter
- 3/5 cup sugar
- 1 egg (large)
- Half packet baking powder
- 1 lemon zest (grated)
- 1 1/5 cups all-purpose flour
- 1 cup potato starch
- 3 eggs
- 4/5 cup sugar
- 7 tbsps butter (soft)
- 1/3 cup milk
- 1 pinch salt
- 1 packet baking powder
- 1 packet vanillin
- 1 lemon zest (grated)
Tools
- 1 Cake Pan
PREPARATION OF PIE THAT THINKS IT’S A SPONGE CAKE
First, prepare the shortcrust pastry by placing the flour in a mound on the work surface.
Now, add the baking powder and sugar. Finally, mix everything well, very slowly, using a spoon.
Now take the butter out of the fridge and cut it into small pieces, letting them fall onto the mound of flour.
Place the egg in the center and beat it a little with a fork. Add the lemon peel and mix everything with your hands until the dough becomes compact and no longer crumbles. Form a ball and wrap it with plastic wrap.
Let it rest in the fridge for half an hour.In the meantime, prepare the sponge cake: whisk the soft butter with the sugar, vanilla, and if desired, grated lemon peel for 5 minutes at high speed, until you get a fluffy and light mixture.
Add the eggs one at a time, continuing to whisk. Once all the eggs have been incorporated, add the milk at room temperature, still whisking.
You should get a lump-free, dense, and fluffy mass.
Finally, add flour, starch, and baking powder all sifted; mix by hand with a spatula from bottom to top to prevent the mixture from deflating.
With the shortcrust pastry, line a high-sided cake pan of 8 inches, leaving a little aside for decorations.
Pour the sponge cake mixture, level it, and make decorations with the reserved shortcrust pastry. You can make classic strips or little flowers.
Finally, bake in a preheated static oven at 347°F for about 40 – 45 minutes, until a golden surface forms and the skewer comes out dry.
Remove from oven and let cool. Then unmold.
Adriana’s Tip
Store under a cake dome. It will stay soft for several days.
