Super soft rectangular sponge cake 16 x 12 inches nice and tall is essential in the preparation of many desserts. Let’s make it together with this easy and above all quick recipe!
Today we are preparing 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 cornstarch.
Remember these tips for an excellent result…
What makes the difference in obtaining a tall and soft sponge cake is the technique of preparation, mixing the batter with patience and without rushing. Remember to use room temperature eggs and beat them for at least 15 minutes.
Another fundamental step is the flour, which must be sifted and incorporated very gently with a spatula using gentle upward movements, being very careful not to deflate the batter.
To make the yeast-free sponge cake more aromatic, you can also add the grated zest of one lemon or a packet of vanilla powder.
Dairy-free: perfect to enjoy with powdered sugar or with a simple jam filling.
If you decide to fill it, store it in the fridge covered with plastic wrap for a couple of days.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Super Soft Rectangular Sponge Cake
- 1 1/2 cups sugar
- 10 eggs
- 1 1/4 cups all-purpose flour
- 1 1/4 cups potato starch (or cornstarch)
- 1 lemon (organic, grated zest or one packet of vanilla powder)
- 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 flours twice on a sheet of parchment paper and set aside.
“Flour + cornstarch (or potato starch) must be well sifted.
(This operation will incorporate a lot of air and make the cake super soft).
Butter and flour the pan, preheat the oven to 356°F.
Place the whole eggs in the bowl (the eggs should be at room temperature).
Add the sugar and a pinch of salt (optional vanilla aroma or grated zest of one lemon).
Start the mixer and whip the mixture.
The mixture should be fluffy and soft.
(To achieve this result, the mixer should run for 10/15 min.)
Gently add the previously sifted powders.
Mix with the spatula from bottom to top.
Pour the obtained batter into the buttered and floured mold.
(Mold size 12 x 16 inches).
Level it gently.
Bake in a preheated oven, in static mode, 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 baking with a toothpick to avoid the cake from drying out too much or remaining raw.
Before removing it from the base, wait for it to cool down.
Once lukewarm, remove the Sponge Cake from the mold 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.
Advice
For optimal baking, make sure the oven is well preheated before putting in the cake.
At that point, avoid opening the door until the end, and to be sure it is well cooked, perform the toothpick test.
The great thing is that it stays excellent for a long time and we can make it in advance. If we need it to organize our time, for example, we can make it the day before and keep it in the fridge well sealed with cling film.
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