The easy sponge cake with baking powder is a type of sponge cake that is very simple to make and guaranteed to succeed.
Even those who are beginners, or who do not have the time and patience to engage in the more laborious and tricky preparation of the classic sponge cake, which does not involve the use of baking powder, will be able to successfully tackle this preparation.
The result is really delicious in taste and quick in execution, as methods and timing are similar to those of any other cake.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 157.82 (Kcal)
- Carbohydrates 31.66 (g) of which sugars 17.07 (g)
- Proteins 5.03 (g)
- Fat 2.13 (g) of which saturated 0.90 (g)of which unsaturated 1.10 (g)
- Fibers 0.47 (g)
- Sodium 33.23 (mg)
Indicative values for a portion of 45 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
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 packet vanillin
- 1 tbsp baking powder
- 4 eggs
- 4 tbsp water (boiling)
Tools
- Electric Whisk (or Stand Mixer)
- Cake Pan non-stick 9-inch diameter
Preparation
For preparing the easy sponge cake with baking powder, the first thing to do is sift the baking powder with the flour.
Separately, work with the electric whisks the yolks while gradually adding the boiling water.
When they foam, add 1/2 cup of sugar and continue beating.
In another bowl, whip the egg whites until stiff peaks form.
Add these to the yolks worked with the remaining sugar (1/4 cup), while also incorporating the flour and baking powder mix gradually, folding from bottom to top with a spatula.
When well combined, pour the mixture into a well-buttered and floured cake pan.
If you want a taller sponge cake than the one in the cover image, use a slightly smaller diameter high cake pan, extending the baking time by about 10 minutes.
Bake for about half an hour at 350°F, in a static, preheated oven, in the middle part of the oven.
Always do the toothpick test before removing from the oven.
The sponge cake is now ready.
Wait for it to cool slightly before removing from the mold, then let it cool completely on a rack.
Wait until it is well cold before slicing it into disks for filling. I usually prepare it the day before.
Storage
Wrap in plastic wrap or place in a food bag for up to three days at room temperature, five days if kept in the fridge. It can be frozen for up to two months.
Wrap in plastic wrap or place in a food bag for up to three days at room temperature, five days if kept in the fridge. It can be frozen for up to two months.
Here is a selection of products decidedly useful in baking. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products decidedly useful in baking. Many of these have been bought and tested by myself. To view the recommended products click here.
