Classic sponge cake basic recipe for cakes to fill and cover with the cream you like best.
A soft and light but dry dessert that needs to be soaked before filling, mainly used for multi-layer cakes because it holds its structure very well.
The basic sponge cake recipe is made with only 3 ingredients, namely eggs, sugar, and flour, and NO baking powder, you can flavor it with vanillin if you wish but forget about the baking powder.
A soft and spongy cake base that holds even the simplest of fruit syrups very well.
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If you like cakes below I leave you more ideas on how to fill and decorate, and then right after the photo, we’ll discover how to make the classic sponge cake recipe!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 138.20 (Kcal)
- Carbohydrates 25.68 (g) of which sugars 15.23 (g)
- Proteins 4.75 (g)
- Fat 2.33 (g) of which saturated 0.99 (g)of which unsaturated 1.20 (g)
- Fibers 0.33 (g)
- Sodium 189.88 (mg)
Indicative values for a portion of 30 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 Classic Sponge Cake Basic Recipe
- 8.82 oz eggs (whole at room temperature (about 5 medium eggs))
- 3/4 cup granulated sugar
- 1 1/4 cup all-purpose flour (low protein for cakes)
- 0.14 oz salt
Tools
- 1 Electric whisk
- 1 Cake pan springform 8 inches in diameter
- 1 Rubber spatula in rubber
- 1 Sieve
Preparation of Classic Sponge Cake Basic Recipe
To prepare the Classic Sponge Cake Basic Recipe first you need to weigh the eggs obviously shelled.
Then from the total weight of the shelled eggs calculate 60% of both flour and sugar (example 250 x 60/100= 150).
Sift the flour twice together with the salt and set aside momentarily.
Another clarification NO baking powder in sponge cake ever and ever.
Then put the eggs in a bowl (or in a stand mixer), add the granulated sugar and beat for about 6/7 minutes.
Remember that the eggs must be at room temperature.
The egg and sugar mixture is ready when it has tripled in volume, it is usually said that the eggs write when you lift the whisk.
Then, once the eggs are beaten add the flour all at once and gently incorporate it with a rubber spatula.
Always with gentle movements from the bottom up.
Meanwhile, preheat the oven to 320/330°F in static mode, butter and flour a 8-inch springform pan.
Gently pour the Classic Sponge Cake Basic Recipe mixture into the pan and level it on the surface with the rubber spatula.
Never ever tap the pan on the work surface.
Bake in the center rack of the oven and cook the Classic Sponge Cake Basic Recipe for at least 40 minutes, doing the toothpick test before removing it from the oven.
Very important for the perfect outcome of the sponge cake is not opening the oven before 35 minutes of baking, otherwise it will deflate.
Once removed from the oven let it cool before removing it from the pan, if you don’t intend to use it immediately cover it with plastic wrap to prevent it from drying out.
Tips for the Classic Sponge Cake Basic Recipe
It is very important to use a high-quality flour with low protein content, which is usually indicated on the package as 00 or cake flour.
If you don’t have it available, you can use bread or pizza flour by replacing 10% of the flour weight with potato starch or corn starch.
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