Super soft rectangular sponge cake 16 x 12 inches, nice and tall, is essential in the base preparation for many desserts. Let’s prepare this easy and especially quick recipe together!
Today we are making tall sponge cake without yeast, a basic pastry preparation that allows you to make many filled cakes.
The ingredients are exactly four: eggs, sugar, flour, and corn starch.
Remember these tips for a great success…
What makes the difference to get a tall and soft sponge cake is the technique, mixing the batter with patience and without rushing. Remember to use room temperature eggs and whip them for at least 15 minutes.
Another fundamental step is the flour, which should be sifted and incorporated very gently with a spatula using gentle movements from bottom to top, being very careful not to deflate the batter.
To make the yeast-free sponge cake more aromatic, you can also add the grated peel of a lemon or a sachet of vanilla flavoring.
Dairy-free: perfect to savor with powdered sugar or with a simple jam filling.
If you decide to fill it, keep it in the fridge covered with plastic wrap for a couple of days.
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Super Soft Rectangular Sponge Cake
- 10 oz sugar
- 10 eggs
- 7 oz all-purpose flour
- 7 oz potato starch (or corn starch)
- 1 lemon (organic, zest grated or one sachet of vanilla flavoring)
- 1 pinch salt
Tools
- Baking Pan
- Stand Mixer
- Food Scale
- Sifter
Steps for the Super Soft Rectangular Sponge Cake
To prepare the Rectangular Sponge Cake, first sift the flour twice onto a sheet of parchment paper and set it aside.
“Flour + corn starch (or potato starch) must be well sifted.
(This operation will incorporate a lot of air and make the cake very soft).
Butter and flour the pan, preheat the oven to 356°F.
Place the whole eggs in the bowl (the eggs must be at room temperature).
Add the sugar and a pinch of salt (vanilla aroma or grated lemon peel at your choice).
Start the mixer and whip the mixture.
The mixture should be swollen and fluffy.
(To achieve this result, the mixer should whip for 10/15 min.)
Gently add the previously sifted powders.
Mix with the spatula from bottom to top.
Pour the obtained batter into the greased and floured pan.
(Pan size 11.8 x 15.7 inches).
Level it gently.
Bake in a preheated static oven at 356°F for about 35/40 minutes, or you can use a fan oven at 338°F for about 35/40 minutes.
My advice is always to check the cooking with a toothpick to prevent the cake from drying out too much or remaining raw.
Before removing it from the base, wait until it has cooled down.
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.
Enjoy your meal.
Tips
For optimal baking, make sure the oven is well heated before placing the cake inside.
At that point, avoid opening the door until the end, and to be sure it’s well-cooked, perform the toothpick test.
The great thing is that it remains excellent for a long time, and we can also prepare it in advance. If needed to organize with the timing, for example, we can make it the day before and keep it in the fridge well sealed with food wrap.
If you liked this recipe, click on many stars, thank you very much.
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