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TIME:
15-30min
Preparation + cooking
30min-1h
Preparation + cooking
Over 1 hour
Preparation + cooking
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Sponge Cake
This cake is the perfect base for decorating. It's simple and light with no butter or baking powder required. It also remains relatively flat instead of swelling in the center, eliminating the need to cute and waste part of the cake in preparation for decorating. You can also cut this cake in half and fill it with your favourite cream and fruit.
Ingredients- 100g of flour - 50g of potato starch - 150g of sugar - 5 eggs - pinch of salt - 1 teaspoon of vanilla extract
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Preheat the oven to 180°C (360F). Separate the egg whites from the yolks. Beat the whites with an electric mixer until stiff peaks form. When they are fluff,y add half of the sugar (about 4 tblsp) and mix really well again. |
In another bowl, beat the yolks with the rest of the sugar until you get a light yellow and soft cream. It's really important to beat the whites and the yolks well, the the air created is what makes the cake rise instead of baking powder. |
With a spatula or a spoon, gently incorporate the whites with the yolk mixture. Mix from the bottom to the top of the bowl, so the whites won't loose their fluffiness. |
Add one teaspoon of vanilla extract. Sift the flour, potato starch and a pinch of salt into the eggs while mixing gently. |
Butter a cake pan and place the dough. Cook for 30-40 min at 180°C (360F). |
Let the cake cool at room temperature before taking the cake out of the cake pan and/or cutting it. |
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