Nutrition Facts
6 servings
6
Unfailing sponge cake: the best recipe
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Discover how to make this foolproof soft sponge cake. An easy and quick cake to prepare that will serve as a base for all your sweet creations: log cake, birthday cake. This family-friendly vegetarian recipe made with egg whites and yolks, sugar, and flour will delight everyone.
Ingredients
4 Eggs
125 Sugar
125 Type T45 flour
½ Baking powder
Directions
1
Equipment To make this recipe, you need a machine that allows you to add ingredients gradually without having to stop everything and open a lid each time. The secret to successfully making this sponge cake is the speed of execution.
2
Preparation of equipment and ingredients Prepare everything you will need before you start, butter the mold (I used a 25 cm diameter mold) and weigh the ingredients. Preheat the oven to 180° (th6).
3
Mix the ingredients. Combine the yeast with the flour. Separate the egg whites from the yolks and whip the egg whites with a pinch of salt until they are firm. When they are firm, add the sugar and beat again. Lower the mixer speed and add all 4 yolks at once, followed immediately by the flour and yeast.
4
Pour the mixture into the mold and bake. Stop the mixer very quickly so that the preparation doesn't have time to deflate. Pour into the mold, smooth the surface, and immediately place in the oven for 20 minutes. I set my gas oven to medium heat.
5
Unmolding Remove from the mold while warm and wait for the cake to cool before cutting it in half and filling it.
6
To finish, I make it with strawberries, hmm!
Ingredients
Ingredients
4 Eggs
125 Sugar
125 Type T45 flour
½ Baking powder
Directions
Directions
1
Equipment To make this recipe, you need a machine that allows you to add ingredients gradually without having to stop everything and open a lid each time. The secret to successfully making this sponge cake is the speed of execution.
2
Preparation of equipment and ingredients Prepare everything you will need before you start, butter the mold (I used a 25 cm diameter mold) and weigh the ingredients. Preheat the oven to 180° (th6).
3
Mix the ingredients. Combine the yeast with the flour. Separate the egg whites from the yolks and whip the egg whites with a pinch of salt until they are firm. When they are firm, add the sugar and beat again. Lower the mixer speed and add all 4 yolks at once, followed immediately by the flour and yeast.
4
Pour the mixture into the mold and bake. Stop the mixer very quickly so that the preparation doesn't have time to deflate. Pour into the mold, smooth the surface, and immediately place in the oven for 20 minutes. I set my gas oven to medium heat.
5
Unmolding Remove from the mold while warm and wait for the cake to cool before cutting it in half and filling it.
6
To finish, I make it with strawberries, hmm!
Notes
-
Stephbara2002
I added half the sugar.. Great recipe. The sponge cake rose well. It is soft! I am very happy to have made this recipe. -
Lilie
It’s a recipe that is truly delicious; ever since I discovered it, I make it for every event. Besides being delicious, this recipe is not too sweet and is easy to make. It’s a real favorite! -
Babeth
I have been searching for years for a light, not too sweet sponge cake recipe. This one is perfect!!! I use it for both rolled cakes and layered cakes. By following the instructions exactly, it's foolproof! A well-deserved 5/5. Thank you! -
Jo5457
I just add 5 minutes of cooking time in my electric convection oven at 150°C. Ideal for all occasions, by far the best recipe, thank you for sharing. -
Audrey
I love this recipe, sponge cake filled with praline chocolate ganache inside and on top, all sprinkled with praline hmmm. Also made it with mascarpone cream and mango coulis, sprinkled with toasted sliced almonds!
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