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
Add 4 eggs and 125 g of sugar to a stand mixer bowl
Add the whisk attachment to the stand mixer and whisk for 5-8m until the mixture gets fluffy and light pale yellow
Line a large tray with parchment paper and grease it with butter
Sieve 125 g of all-purpose flour to a container
Gradually incorporate the sifted flour into the beaten eggs by gently mixing it with smooth movements from bottom to top
Divide the batter equally into 2 ring molds of 15 cm diameter placed on the lined tray
Bake for 15-20m until golden brown. Remove from the oven and let it cool down
Unmold the cakes by running a knife around the ring. The sponge cake is ready
Select your favorite filling and enjoy!
Yield 10 portions
All-Purpose Flour
125 g
Sugar
125 g
Egg
4
Butter
to grease
Equipment
Stand Mixer
Kitchen Scale
Parchment Paper
Baking Tray
Metal Ring Mold