Sponge Cake Recipe: Unveiling a Pastry Chef’s Secret…
Many friends ask me for my sponge cake recipe, knowing that I worked in a pastry shop for a while. They come to me to learn some tricks!
Ingredients:
- 4 medium eggs
- 120g (4.2 oz or ½ cup + 1 tablespoon) sugar
- 120g (4.2 oz or 1 cup) all-purpose flour
- Vanilla extract (or grated zest of organic lemon or orange)
- 1 pinch of salt
How to Prepare Sponge Cake Recipe:
- Break the eggs into a bowl, add the sugar and start whipping with electric whips or a planetary mixer. The operation takes about 10 minutes. When you see that the mixture is light, foamy and thick, test the whips to see if the dough “writes.” At this point add the flavorings (always natural mind you, no vanillin which is produced by the synthesis of petroleum derivatives). and mix.
- Now add to the whipped mixture, sifting it, the flour and salt, I recommend in 2-3 times, mix with a paddle with movements from the bottom up so as not to disassemble the sponge cake. The important thing is not to deflate the air bubbles that will be needed for rising!
- Now grease and flour well a 24-cm mold, pour in the mixture and gently level with a spatula, then bake at 175°C (350 °F) , hot, static oven for about 30-35 minutes.
- Remove the sponge cake from the oven once it is baked and invert it onto a sheet of baking paper. If it does not pull away from the sides use a knife and gently peel it off. Let it cool several hours before cutting it.
- This is the dose I used in the pastry shop, by Montersino, which is basically equivalent to my recipe, making the proportions and considering that an average egg weighs about 60 g.
Bon Appétit!