Sponge cake is the most used base in pastry. It is a perfect base for filling. It can be flavored with vanilla, orange, lemon. In short, you can get creative as you like. I prepare sponge cake every time there’s a birthday. I always make my foolproof recipe. For filling, you can easily use Diplomatic Cream, Lemon Custard or even . You choose the most delicious.
- Difficulty: Very Easy
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 4.2 oz sugar
- 0.5 cup flour
- 0.5 cup potato starch
- zest of 1 lemon
Tools
- 1 Baking Pan round
- 1 Cooling Rack
- 1 Stand Mixer
- 1 Spatula silicone
Steps
Preheat the oven to 356°F.
In the bowl of the Thermomix, add sugar and lemon zest and pulverize for 10 seconds at turbo speed.
Place the butterfly whisk in the Thermomix bowl, add the eggs and whisk for 10 minutes at speed 3.
Through the lid opening, add the flour, and potato starch. Mix for about 40 seconds, pour into a 9.5-inch greased and floured mold and bake for 30 minutes at 356°F.
Whisk the eggs with sugar and lemon zest until the mixture triples in volume.
Add the mixed and sifted flour and potato starch. This step can also be done by hand.
Pour into the greased and floured mold and bake for 30 minutes at 356°F.
For best results, I recommend using room temperature eggs. The rule is to use 30 grams of sugar and 30 grams of flour per egg (I always use half flour and half potato starch).
