Sponge cake
A sponge cake is the kind of baking that never goes out of style. Its roots go back to ancient times. Back then, skilled bakers made delicate, airy layers for the aristocracy. Much has changed since then, but the simplicity and elegance of a sponge cake remain the same.
For more about the history of sponge cake and baking tips, check out this informative article on the history of bread and baking .
This sponge cake is easy to make. It can be the base for many cakes and pastries or enjoyed on its own. In this recipe, I’ll show you how to make the perfect sponge cake that always turns out great.
Ingridients
baking ring with a diameter of 18 cm or a standard baking sheet
- 5 eggs
- 140 g sugar
- 12 g vanilla sugar
- 152 g flour
Instructions
- Separate the eggs into whites and yolks.
- Beat the yolks with 60 g of sugar and the vanilla sugar until they increase in volume.
- Start beating the egg whites. Beat in a dry bowl. Avoid any contact with fat or water. Once they become foamy, start adding the remaining sugar (80 g). Beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the yolks in portions.
- Sift the flour and gently fold it into the egg mixture. Mix carefully, the mixture should remain airy.
- Transfer the mixture into the baking ring (do not grease the sides of the ring – the sponge needs to cling to the bare sides during baking) or very carefully spread it on the baking sheet lined with parchment paper.
Baking
Bake in a preheated oven at 180°C (350°F). For the ring, bake for 40-60 minutes (depending on the oven). You can place a tray with water at the bottom of the oven if the bottom of the sponge is burning. For the baking sheet (for a roll), bake for 13-15 minutes.
I hope you enjoy baking this delightful sponge cake. It’s perfect for any occasion and always a hit! If you loved this recipe, be sure to check out other delicious recipes in the Recipes section of my site. For a treat that’s just as easy and tasty, take a look at my Tiramisu recipe.
Happy baking!
