The SOFT SPONGE CAKE is a simple but fundamental baked dessert, the base for many mouthwatering recipes from our tradition. It’s such a good cake when made to perfection that it could be served alone, but it is generally used for layered cakes with two or more tiers, depending on your wishes. In any case, with a good sponge cake you’ll be sure of the final result, I assure you.
The recipe is simple, but must be followed carefully to guarantee the perfect final result. In fact, the sequence of steps is important to ensure the batter is well aerated before placing it in the oven, so it will rise properly — especially in this particular and traditional recipe where no chemical leavening agents are used. The addition of potato starch, as you will see, increases the softness of the crumb without compromising its flavor; on the contrary, it ensures a cloud-like lightness.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 185.31 (Kcal)
- Carbohydrates 37.28 (g) of which sugars 21.54 (g)
- Proteins 5.23 (g)
- Fat 2.57 (g) of which saturated 1.12 (g)of which unsaturated 1.36 (g)
- Fibers 0.34 (g)
- Sodium 39.47 (mg)
Indicative values for a portion of 66 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
- 4 eggs (medium, at room temperature)
- 1/2 cup + 2 tbsp granulated sugar (about 120 g)
- 3/4 cup all-purpose flour (00) (about 90 g)
- 5 tbsp potato starch (about 40 g)
- 1 teaspoon vanilla extract
- lemon zest
Tools
- 1 Electric hand mixer
- 2 Bowls
- 1 Baking pan Decora, Silver, Professional Round Baking Pan, Anodized Aluminum, 8 x 4 in
Steps
To prepare the SOFT SPONGE CAKE, first separate the eggs, which should be at room temperature, putting the whites in one bowl and the yolks in another.
Begin whipping the egg whites and as soon as they start to turn white add one third of the sugar (about 40 g). Mix for 2 minutes, then add another 40 g and continue similarly with the remaining sugar.
You should obtain a voluminous, fluffy mass.
Add the vanilla extract or the seeds from a vanilla pod, the grated lemon zest, and mix.
Add one egg yolk at a time and incorporate well. Add the dry ingredients — flour and potato starch — sifted, and gently fold them in with a spatula.
Butter and flour a pan 8 in in diameter, pour in the batter and level the surface.
Bake in a preheated static oven at 347°F for 30 minutes.
After the time has elapsed, check the doneness using the classic toothpick test: once inserted into the center of the cake it should come out dry.
Remove the soft sponge cake from the oven and let it cool slightly. Then unmold and let it cool completely on a wire rack.
