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sponge cake

updated

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Ingredients for 1 servings:

  • 6 eggs
  • 240 g sugar
  • 1 packet of vanilla sugar
  • 180 g flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Basic recipe for fluffy sponge cake

Preheat the oven to 180°C (top/bottom heat). Place a sheet of baking paper between the base and the rim of a 26cm springform pan. Do not grease the rim, otherwise the batter won’t rise and the baked crust will end up with a hump. You’ll need to loosen the edge later with a knife. To do this, run the knife all the way around the edge. Beat the eggs, sugar, and vanilla sugar with a hand mixer at full speed for about 10 minutes; the mixture should triple in size. Then lightly fold in the flour with a whisk. Pour the batter into the pan. Bake in the preheated oven at 180°C for about 30-40 minutes. This makes a light, fluffy sponge cake for tart bases, Swiss rolls, etc.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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