Nutrition Facts
6 servings
6
Grandma’s very fluffy sponge cake recipe
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Discover the true recipe for grandmother's sponge cake, a traditional family recipe passed down from generation to generation. Soft, well-risen, and delicious, this cake is very easy to make.
Ingredients
125 Sugar
1 Vanilla sugar
4 Egg
55 Flour
55 Potato starch
1 pinch Salt
Directions
1
Preheat the oven to 170°C (or gas mark 5/6).
2
Preparation of the batter. Separate the egg whites from the yolks. Whisk the sugar and vanilla sugar with the yolks for 5 minutes. Gradually add the flour, then the cornstarch. Mix with each addition.
3
Adding the egg whites Add a pinch of salt to the egg whites. Whip them until stiff peaks form. First, fold in 2 tablespoons of the whipped egg whites into the batter. Gently lift from bottom to top to avoid breaking them. Once the mixture is smooth, fold in the remaining egg whites all at once in the same manner.
4
Cooking: Grease a cake pan. Add the tablespoon of flour. Tap to distribute it evenly. Pour the mixture into the cake pan. Bake for 30 minutes. To check if the cake is done, insert a knife blade into the center of the cake; if it comes out dry, the cake is perfectly baked. Remove it from the oven.
Ingredients
Ingredients
125 Sugar
1 Vanilla sugar
4 Egg
55 Flour
55 Potato starch
1 pinch Salt
Directions
Directions
1
Preheat the oven to 170°C (or gas mark 5/6).
2
Preparation of the batter. Separate the egg whites from the yolks. Whisk the sugar and vanilla sugar with the yolks for 5 minutes. Gradually add the flour, then the cornstarch. Mix with each addition.
3
Adding the egg whites Add a pinch of salt to the egg whites. Whip them until stiff peaks form. First, fold in 2 tablespoons of the whipped egg whites into the batter. Gently lift from bottom to top to avoid breaking them. Once the mixture is smooth, fold in the remaining egg whites all at once in the same manner.
4
Cooking: Grease a cake pan. Add the tablespoon of flour. Tap to distribute it evenly. Pour the mixture into the cake pan. Bake for 30 minutes. To check if the cake is done, insert a knife blade into the center of the cake; if it comes out dry, the cake is perfectly baked. Remove it from the oven.
Notes
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non membre
the best cake because it is the lightest and so flavorful that you happily have more after a meal or during an afternoon snack. One would gladly say about such a cake "it has a taste of... too little" as it encourages you to have one or two more pieces! It is both a delight for gourmets and also for those with a sweet tooth. -
Isa0738
Very easy to make... I put just a tiny bit less sugar and I still find it a bit too sweet... I will cut back a little more next time. -
elisabeth-t49
Perfect Perfect recipe, I rediscovered the taste of my grandmother's sponge cake! I just added an extra egg white that was languishing in the fridge. A light biscuit, to serve as the base for a traditionally stuffed cake. Thank you! -
Sunny
I tried and compared it to my mom's recipe, which I have religiously observed 5 times a year, and the result is just average. Like her, I fold in very stiffly beaten egg whites into the yellow/sugar mixture gently, lifting the batter delicately, and I add the flour/starch through a sieve, also gently at the end, and then straight into the oven. It is definitely lighter and in my opinion, better. -
MAJO
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