Recipe for Sponge Cake using a Food Processor

Whipping the egg whites for the sponge cake: preheat your oven to 180 °C in convection mode. Separate the egg whites from the yolks and set the yolks aside in the refrigerator. Dry the bowl of your mixer thoroughly and add the egg whites. Pulse on high for 5 seconds/speed 8 to break down the molecules, then whip until stiff peaks form for 3 minutes/speed 4.

When the device beeps, check that the egg whites are stiff. If you are not sure, turn the bowl upside down for 2 or 3 seconds, making sure to remove the whisk. The egg whites should stick to the bottom of the container. If not, turn the device back on for 30 seconds.

Preparation of the sponge cake batter: once the egg whites are perfectly whipped, add the vanilla sugar and white sugar to the bowl, then set the mixer to work without removing the whisk for 40 seconds/speed 4. Then incorporate the egg yolk and, still with the whisk, turn on the machine for 40 seconds/speed 4.

Meanwhile, mix the yeast, cornstarch, and flour until they form a homogeneous mixture. Sift and incorporate this mixture into the bowl of the appliance and set for 1 minute/speed 2.

Last stage of preparing the sponge cake batter: mix in the pinch of salt and then set for 20 seconds/speed 3. When the device chimes, check the consistency of the batter, which should be light and airy.

Baking the sponge cake: Grease a round mold with a maximum diameter of 23 centimeters, preferably silicone to facilitate demolding, then pour in the mixture. In a preheated oven at 180 °C, bake your sponge cake for about twenty minutes on the convection setting.

After 20 minutes, insert a clean knife into the sponge cake. If the blade comes out wet, continue baking for a few more minutes. If the blade comes out dry, you can remove the sponge cake.

Let the sponge cake cool at room temperature for 1 hour, then place it in the refrigerator for 2 hours. You can then choose to enjoy your sponge cake plain or filled.

To finish For this second step, cut the sponge cake in half lengthwise with a long, sharp knife and fill it with caramel, chocolate, honey, jam, or spread. Press the two halves of the sponge cake back together and serve!