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Sponge Cake
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Paulo Rocha

Paulo Rocha

Sponge Cake

30m

Three ingredients, simple as that! This classic cake's lightness makes it a perfect canvas for rich fillings, allowing the flavors to shine through.

Whether enjoyed on its own or dressed up with decadent toppings, sponge cake brings joy to any occasion.

Elevate its indulgence by topping it with freshly whipped cream and seasonal berries, or layer it with fruit preserves or lemon curd for a delectable dessert.

  • Preheat the oven to 170 °C

    Step 0
  • Add 4 eggs and 125 g of sugar to a stand mixer bowl

    Step 1
  • Add the whisk attachment to the stand mixer and whisk for 5-8m until the mixture gets fluffy and light pale yellow

    Step 2
  • Line a large tray with parchment paper and grease it with butter

    Step 3
  • Sieve 125 g of all-purpose flour to a container

    Step 4
  • Gradually incorporate the sifted flour into the beaten eggs by gently mixing it with smooth movements from bottom to top

    Step 5
  • Divide the batter equally into 2 ring molds of 15 cm diameter placed on the lined tray

    Step 6
  • Bake for 15-20m until golden brown. Remove from the oven and let it cool down

    Step 7
  • Unmold the cakes by running a knife around the ring. The sponge cake is ready

    Step 8
  • Select your favorite filling and enjoy!

    Step 9

Yield 10 portions

  • All-Purpose Flour

    All-Purpose Flour

    125 g
  • Sugar

    Sugar

    125 g
  • Egg

    Egg

    4
  • Butter

    Butter

    to grease

Equipment

  • Stand Mixer

    Stand Mixer

  • Kitchen Scale

    Kitchen Scale

  • Parchment Paper

    Parchment Paper

  • Baking Tray

    Baking Tray

  • Metal Ring Mold

    Metal Ring Mold

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