Sponge cake is one of the most famous and used cakes in pastry, an indispensable base for many stuffed and spoon desserts like the stunning trifle. Discovered by a Genoese chef who, invited to the Spanish court, prepared a Pate Génoise, a very light cake that was renamed sponge cake in honor of the court. This sponge cake recipe was a great success, still timeless today.
See also:
Chocolate pastry cream: traditional and Bimby version
WITHOUT YEAST
Whatever technique is used to make the sponge cake soft, it is not necessary to add yeast. The secret lies in correctly working the batter so that it captures air and doesn’t deflate during baking. It’s essential to always use “00” flour rich in gluten to make sure the mixture is not elastic but soft. It’s essential to beat the eggs with the sugar for a long time without overdoing it (15 minutes) to avoid a too crumbly sponge cake.
DELICIOUS VARIANTS
With cocoa. There are many versions of sponge cake: almond, hazelnut, or pistachio. To make them, part of the wheat flour is replaced with almond, hazelnut, or pistachio flour. Among the many variants, the most appreciated is the cocoa one, an ideal base for many delicious cakes filled with all kinds of cream, particularly the pastry cream that enhances its flavor.
DELICIOUS SNACK
Natural cocoa sponge cake is ideal as a snack for children, spread with a thin layer of jam or hazelnut cream.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: for 6 people
- Cooking methods: Oven
- Cuisine: Italian
SPONGE CAKE RECIPE
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 6 eggs (medium)
- flour (for the mold)
- 2 tsp butter (for the mold)
- salt (a pinch)
- 1 Stand Mixer
- 1 Cake Pan (I use the Ballarini)
- 1 Spatula (silicone)
Note: For the preparation of this sponge cake, it’s essential to use a stand mixer or a hand mixer with beaters.
Butter and flour the bottom of a 9-inch springform pan. Turn on the oven and preheat it to 340°F in static mode.
Attach the wire whisk to the mixer
and pour the 6 whole eggs with 3/4 cup of sugar and a pinch of salt into the bowl. Mix for at least 15 minutes until the mixture is light and frothy. You should obtain a mixture that falls in ribbons when the whisk is lifted. Now proceed with the spatula: pour the previously sifted flour into the bowl a little at a time, incorporating it with movements from the bottom up, without deflating the mixture. Pour into the mold and bake for about 50 minutes in a static oven on the lowest rack. Check the cooking with a wooden skewer, which should come out dry from the cake. Let the sponge cake cool slightly and unmold it onto a rack.AND HERE IS YOUR WONDERFUL SPONGE CAKE READY!
SEE BIRTHDAY CAKE
STORAGE
The sponge cake can be stored for 3-4 days in a closed container or wrapped in plastic wrap. It can be frozen to always have a supply in the freezer.
The sponge cake can be stored for 3-4 days in a closed container or wrapped in plastic wrap. It can be frozen to always have a supply in the freezer.
You can fill the sponge cake with different creams: PASTRY CREAM ONE EGG PASTRY CREAM WHITE CHOCOLATE CREAM CHOCOLATE CREAM DAIRY-FREE CREAM
You can fill the sponge cake with different creams: PASTRY CREAM ONE EGG PASTRY CREAM WHITE CHOCOLATE CREAM CHOCOLATE CREAM DAIRY-FREE CREAM
You can fill the sponge cake with different creams: PASTRY CREAM ONE EGG PASTRY CREAM WHITE CHOCOLATE CREAM CHOCOLATE CREAM DAIRY-FREE CREAM
You can fill the sponge cake with different creams: PASTRY CREAM ONE EGG PASTRY CREAM WHITE CHOCOLATE CREAM CHOCOLATE CREAM DAIRY-FREE CREAM
FOLLOW ME ON SOCIAL MEDIA
