The Sponge Cake Recipe
Traditional and Bimby recipe. Sponge cake is a basic preparation for all pastries. We see it in many desserts from cream cakes like the mimosa to ice cream cakes or even in single-serving desserts.
It has an easy and quick procedure, but it has rules, namely that of mixing all the ingredients well with the help of the whisks or the Bimby.
Here you need a cake pan of 9 1/2 or 10 inches.
Let’s see how it’s done.
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (large)
- 3/4 cup sugar
- 1 1/4 cup all-purpose flour
- 1 packet vanillin
- 1 pinch salt
The Sponge Cake Recipe
Tools
- 1 Cake Pan 9 1/2 inch
- 1 Electric Whisk
Steps
The Sponge Cake Recipe
Preheat the oven to 320°F static
First, start by breaking the eggs into a large bowl. Add the vanillin and a pinch of salt and whip them with the help of whisks or a stand mixer for about 15 minutes. While whipping, gradually add the sugar until well blended, and continue mixing until the mixture is smooth and even.
Meanwhile, butter and flour a baking pan. Once the mixture is nice and frothy, stop everything and place a fine-mesh sieve over the bowl and gradually sprinkle the flour.
As the flour falls, you need to mix everything with a spatula using upward movements to avoid deflating the mixture, resulting in a smooth and frothy batter
Now you can pour everything into the baking pan. Tap the pan on the counter to bring any air bubbles to the surface, then level the surface with the help of a spatula
Bake the Sponge Cake in a static oven at 320°F on the lower rack but not touching the oven, for 50 minutes, without opening the oven.
Once the time has elapsed, perform the toothpick test
Unmold the sponge cake and let it cool completely on a rack before cutting it
Here is the sponge cake recipe by Rita Amordicucina
Preheat the oven to 320°F static. Butter and flour a 9 1/2 inch cake pan.
Place the butterfly whisk. Put the eggs, sugar, vanillin, and a pinch of salt in the bowl, whip: 6 min./98°F/speed 4. Whip again: 6 min./speed 4.
Add the all-purpose flour, distributing it around the butterfly whisk, and mix: 4 sec./speed 3. Remove the butterfly whisk and gently mix the mixture with the spatula.
Pour the mixture into the cake pan and bake in a preheated oven for 30 minutes (320°F). Remove carefully from the oven. Let the sponge cake rest for about 10 minutes before opening the cake pan.
Unmold the sponge cake and let it cool completely on a rack before cutting it
The Sponge Cake Recipe
Storage:
The sponge cake can be kept soft for up to 6 days wrapped first in a cloth and then in a plastic bag.
Advice:
To increase or decrease the doses, do as follows:
For 1 egg you need 2 tablespoons of sugar and 1/4 cup of flour.
If you want it with cocoa, replace a part of the flour with bitter cocoa: for a 6-egg dose, I put 1/2 cup of bitter cocoa and 1 cup of flour.
If you need to make a gluten-free sponge cake, you can replace the all-purpose flour with rice flour.
If you want to flavor your sponge cake differently, replace the vanillin with orange, lemon, or tangerine peel
