This basic cake recipe is very simple to make. It seems like a sponge cake, but it isn’t, because it contains baking powder and water. It’s the base I always use to prepare my cakes, and I’m really very satisfied.

Difficulty: Easy
Cost: Inexpensive
Preparation time: 20 Minutes
Portions: 1 9-inch Bundt pan
Cooking methods: Oven
Cuisine: Italian

Ingredients for the basic cake recipe

6 oz sugar
3/4 cup all-purpose flour
1/2 cup potato starch
1/4 cup water
3 eggs
1 packet baking powder
1 packet vanillin
7 oz sugar
1 cup all-purpose flour
2/3 cup potato starch
1/3 cup water
4 eggs
1 packet baking powder
1 packet vanillin

Tools

1 Stand mixer
1 Bowl
1 Spatula
Parchment paper
1 Pan – 9-inch non-stick springform pan

Preparation of the basic cake recipe

In the bowl of the stand mixer, put in the sugar and eggs (1). Use the whisk attachment and start whisking at medium-high speed (I use speed 5) until the mixture is nice and fluffy (2), it should triple in volume. It will take about 10 to 15 minutes. Meanwhile, in a bowl, mix the flour, potato starch, vanillin, and baking powder (3). Sift and then add spoonfuls to the whipped mixture (4), stirring at medium-low speed (I use speed 2), alternating the dry ingredients with the water.
Finally, continue to mix for a few seconds (5); the batter should be nice and fluffy, it shouldn’t deflate too much. Now take the pan, cover the base with parchment paper, and pour the batter inside (6). Bake in a preheated oven at 340°F (static) for 30 minutes. Do the toothpick test (7) and extend the baking time if needed. Once ready, let it cool very well and remove from the pan. Use a sharp knife to detach the cake from the edge (8)
When our base is nice and cold, we can start filling it. I usually cut it in half, then soak the layers with syrups, which will vary depending on the creams I use, and fill it. Here are some cream ideas to use.
– Zabaione Cream
– Berry Cream
– Milk Chocolate Cream