Perfect Sponge Cake: the base of every delicious cake
An everlasting classic
The Sponge Cake is as simple as it is essential in pastry. Its soft and spongy texture boasts the lightest consistency of all cakes. Its volume depends on the amount of air incorporated when whipping eggs with sugar. Its neutral flavor makes it the ideal base for cakes of all kinds, from those filled with creams and ganache to those decorated with fresh fruit. Its versatility makes it a real wildcard in the kitchen, perfect for any occasion, from a birthday party to a dinner with friends.
Simple ingredients for a perfect result
To prepare a perfect Sponge Cake, you only need a few ingredients: eggs, sugar, flour, and a pinch of salt. The key to success lies in properly whipping the eggs with sugar until you obtain a light and foamy mixture. At this point, gently add the sifted flour, mixing with a spatula to avoid deflating the mixture. Once ready, the batter is poured into a greased and floured pan and baked in a hot oven until golden.
A world of possibilities
Using it as a base, you can create endless cake variations. Among the most classic are the diplomatic cake and the Sacher cake. But the Sponge Cake also lends itself to more creative interpretations, like cakes shaped like cartoon characters or cakes decorated with sugar paste flowers.
Other recipes with sponge cake:
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 180.43 (Kcal)
- Carbohydrates 30.94 (g) of which sugars 18.70 (g)
- Proteins 4.44 (g)
- Fat 4.99 (g) of which saturated 2.83 (g)of which unsaturated 2.06 (g)
- Fibers 0.41 (g)
- Sodium 125.32 (mg)
Indicative values for a portion of 52 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
- 4 eggs (whole)
- 140 g sugar
- 140 g all-purpose flour
- lemon (zest)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 30 g butter
Tools
Shopping tips
- Electric Mixer Girmi SB02 Electric Mixer, 170W, Stainless Steel Beaters for whipping cream and egg whites, Turbo Function, Stainless Steel Hooks for sweet and savory doughs, 5 Speeds, White/Red
- Baking Pan Guardini Gardenia, Springform Pan 1 base 22cm/8.5", Non-stick Coated Steel, Black Color
Start by whipping with electric beaters at maximum speed, the eggs, along with sugar, grated lemon zest, a pinch of salt, and vanilla extract, for at least 15 minutes. The batter should be light, tripled in volume, and should drape like a ribbon when you lift the spoon. Take 2 tablespoons of the batter and add them to the previously melted butter.
Sift the flour into the batter little by little, gently mixing by hand from bottom to top with a spatula, so as not to deflate the mixture, keeping it airy and fluffy. Incorporate the portion of batter with melted butter and mix everything together
Pour the batter into a pan, greased and floured, or lined with parchment paper. Bake in static and preheated oven at 350°F for about 25 minutes. Never open the oven during cooking to prevent the Sponge Cake from deflating. It is ready when you see a golden crust on the surface, and the toothpick comes out dry.
Remove from oven, let cool in the pan for about 15 minutes, then open the pan and let it cool on a wire rack for cakes, and here it is, ready
Storage and tips for a perfect Sponge Cake
The sponge cake keeps for a couple of days wrapped in plastic wrap.
Bake the sponge cake in a preheated oven: this will promote even rising.
Do not open the oven during baking: this could cause the sponge cake to collapse. Let the Sponge Cake cool completely before slicing and filling.
FAQ
How long should you whip the egg yolks with sugar when preparing Sponge Cake?
Whip the egg yolks and sugar until you get a light and foamy mixture: it will take about 10-15 minutes.
