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The perfect sponge cake without separating eggs, with water

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Ingredients for 1 servings:

  • 5 eggs
  • 2 tbsp water, warm
  • 200 g sugar
  • 100 g flour
  • 100 g starch flour
  • 1 tbsp, leveled baking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Beat the eggs and water until very frothy, about 10 minutes. Gradually add the sugar and mix. Combine the flour, cornstarch, and baking powder, sift over the egg mixture, and carefully fold in (the more you stir, the more air the batter will lose and it won’t rise as well). Pour into a 26cm baking pan lined with baking paper. Bake for about 35-45 minutes at 175-180°C (preheated) using top/bottom heat. Tip: For a dark sponge, I add 1 level tablespoon of cocoa powder to the flour mixture. The sponge will be as high as the 26cm pan and can easily be cut in half if needed.

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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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