Perfect homemade sponge cake without yeast as per the original recipe and with egg whites whipped separately. The recipe is for a perfect sponge cake to use for layered cakes, and as you know, depending on the use of the sponge cake, the amount of flour and sugar can be varied, leaving the egg quantity unchanged. For a layered cake, it is recommended to use the same amount of eggs, sugar, and flour, as I usually do, but this time I wanted to try reducing the sugar and flour a bit, just by 20 g, and the result was practically the same. So if we reduce by 10%, the result doesn’t change; we have to go down at least 20% to get an even more airy sponge cake, but at the same time delicate, less suitable for layered cakes but suitable for other uses, such as dessert in a glass. Let’s see how to prepare it. Follow all the tricks and tips I give in the recipe because you often write to me, and tell me that your sponge cake doesn’t come out well, but as you can see, mine always turns out perfect. I used it to prepare the tiramisu zuccotto for Christmas, what a delight!
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for sponge cake
- 4 eggs
- 180 g all-purpose flour
- 180 g sugar
- 1 tbsp water or rum
- butter and flour for the pan
Tools to prepare the sponge cake
- 2 Bowls
- 1 Electric Whisk
- 1 Baking Pan
- 1 Spatula
- 1 Sieve
Steps to prepare sponge cake
Separate the yolks from the egg whites in the 2 bowls, being careful not to let any yolk into the whites.
Use the electric whisk to beat the egg whites at room temperature until stiff peaks form. Beat them until they don’t fall out when flipping the bowl, so before testing, make sure they are very firm.
Using the whisk, mix the yolks and sugar with water or liquor until you get a puffy and foamy mixture. At the end, set the whisks aside; they are no longer needed.
Preheat the oven to 350°F (180°C). Butter and flour the 8-inch (20 cm) baking pan.
Add some egg whites to the yolk and sugar mixture and gently fold in with the spatula, moving from bottom to top.
Gradually add the flour, sieved into the bowl, and fold in with the spatula, always moving in the same direction with gentle movements from bottom to top.
Continue working by alternating flour and egg whites until completed, keeping the mixture always soft and fluffy.
Once finished, pour the mixture into the buttered and floured pan and immediately bake in a preheated static oven at 350°F (180°C) for about 30 minutes. Remove from oven after the toothpick test and let cool on a rack.
Let it rest a bit before slicing to get perfect slices with few crumbs.
