Rectangular sponge cake 16 x 12 inches high 3 inches, soft and beautifully tall.
No party, birthday, or anniversary is complete without finishing the menu with a delicious cake strictly prepared with Sponge Cake.
It is the base for desserts par excellence, the queen of baked sweet recipes, suitable for any occasion, which you can replicate at home, in your kitchen, as in a pastry shop.
A very simple dessert in ingredients, only with eggs, sugar, and all-purpose flour, but a bit more complex in its preparation that requires adherence to some fundamental rules.
It only requires the use of a bowl and electric whisks, or a stand mixer. In fact, the secret is to work the eggs with the sugar for at least 15/20 minutes to obtain a light and very fluffy mixture.
Another fundamental step is the flour, which must be sifted and incorporated very gently with a spatula with gentle movements from bottom to top, being very careful not to deflate the mixture.
Dairy-free: perfect to enjoy with powdered sugar or with a simple jam filling.
Here’s an idea for you millefoglie with sponge cake
Once completely cool, it can be cut and filled for layer cakes or spoon desserts.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 20/25 slices
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Rectangular Sponge Cake
- 10.5 oz sugar
- 1.25 cups all-purpose flour
- 1.25 cups potato starch
- 10 eggs (medium eggs at room temperature)
- 1 pinch salt
- 1 lemon (organic, grated zest or a sachet of vanilla)
- as needed all-purpose flour (for dusting the pan is fine)
- 1 knob butter (for greasing the pan, use oil for intolerant)
- Half baking powder for desserts (optional)
Tools
- Stand Mixer
- Kitchen Scale
- Sieve
- Spatula
Steps for the Rectangular Sponge Cake
Butter and flour the pan, preheat the oven to 356°F.
Place the whole eggs in the bowl (eggs should be at room temperature).
Add the sugar and a pinch of salt (to taste, vanilla flavor or the grated zest of a lemon).
Start the whisks and whip the mixture.
The mixture must be fluffy and soft.
(To achieve this result, the whisks must whip for 10/15 min.)
Sift the flour, starch, and baking powder.
Gently add the flour, potato starch, and previously sifted baking powder.
Mix with the spatula from bottom to top.
Pour the obtained mixture into the greased and floured pan.
(Pan of 12 x 16 inches).
Level it gently.
Bake in a preheated oven at 356°F for about 30/35 min.
(Always do the toothpick test, avoiding pulling the cake completely out of the oven).
Once lukewarm, remove the Sponge Cake from the pan and let it cool on a rack.
Here it is soft and tall, ready to be filled to your taste and liking.
Bon appétit.
Advice
You can store the Sponge Cake for 2/3 days at room temperature wrapped in foil.
You can also store it in the freezer for 1 month.
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