Sponge cake is a classic Italian cake, soft and light. Its preparation requires few ingredients and provides a perfect base for filled cakes and desserts.
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The preparation method we propose does not involve separating the egg white from the yolk and gives what connoisseurs call 'Viennese dough'
Leavening takes place naturally and evenly without the addition of chemical yeast, resulting in a dough with a soft and light texture
This recipe is enough for a cake pan 26 cm in diameter or for two 20 cm pans
Baking time ranges from 30 to 35 minutes at 190 degrees
These cake bases can be frozen or wrapped in aluminum foil and stored in the refrigerator without hardening
In a saucepan kept in a bain-marie, beat the whole eggs, egg yolks and sugar with a whisk until you obtain a lukewarm mixture
It is important that the water in the bain-marie never boils
Remove the bowl from the water and when the mixture is cold, whisk it again alternately in a circular motion and from top to bottom so that the mixture puffs up
Mix the flour and cornstarch together, then slowly let them fall onto the puffed mixture, taking care to mix with a spatula or wooden spoon so that the ingredients are well combined
Now add the melted butter very slowly, making sure it is not hot
Electric Mixer
Cake Pan
Grater
Store in the refrigerator for up to 3-4 days
Simple to prepare, but requires precision in baking
Italia
| Energy (kcal) | 441.15 |
| Carbohydrates (g) | 69.34 |
| of which Sugars (g) | 38.28 |
| Fat (g) | 18.12 |
| of which Saturates (g) | 10.48 |
| Protein (g) | 4.12 |
| Fiber (g) | 0.79 |
