Sponge cake
Traditional sponge cake batter is made from flour, eggs and sugar. Baking powder or baking soda are not added to this type of cake batter. In order for the sponge cake to become fluffy and to rise well, the eggs (being at room temperature) should be whisked with sugar to a fluffy and light consistency. It is best to use a hand mixer or food processor but you can also use a hand whisk. Flour has to be folded to the whisked eggs, gently but quite quickly, taking care not to over mix the batter. Mixing for too long will cause the egg whites to collapse and the sponge cake will not rise nicely.
The secret of a perfect sponge cake is not to line the sides of the baking tin with paper and not even to grease them. A non-sticky baking tin should be used for the baking and only its bottom needs to be covered with baking paper, leaving the sides of the tin uncovered. As the sponge cake rises, it climbs by attaching to the sides of the baking tin. If the sides of the tin are lined with baking paper or grease, the sponge cake is not able to climb over them so well.
Sponge cake is a perfect base for many cakes, as it can be layered with cream, jam, fruit or jelly. It is also possible to add cocoa to sponge cake batter if you want to bake a chocolate sponge cake.
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Ingredients for sponge cake.
- 6 big eggs
- a pinch of salt
- 180 g icing sugar
- 160 g all-purpose flour
- 50 g potato starch
How to bake perfect sponge cake.
Separate the egg whites from the yolks, put them in a bowl, add a pinch of salt and whisk them to a well-foamed, almost stiff consistency. At that point, add the icing sugar in small batches while whisking constantly. The whisking process should take about 2-3 minutes. After that, quickly stir in the yolks broken with a fork, followed by the sifted flours.
Line the bottom of the baking tin with greaseproof paper, leaving the sides of the tin empty, then pour in the cake batter. Preheat the oven to 180 degrees Celsius and once hot, place the cake in. Bake the sponge cake for 40 minutes or until it is completely baked. Leave the baked cake in the oven with its door open for 10 minutes, then take it out and place it on a metal rack to let it cool down.
Good to know when making sponge cake.
I used a round-shaped baking tin with a diameter of 23 centimetres.
All the ingredients used for preparing the cake should be at the room temperature.
The weight of the egg whites I used in this recipe was 200 g, while the yolks weighed 115 g.
Are you looking for cakes with sponge cake? If so, try our recipe for White lion cake.
