sponge cake

sponge cake

light as a cloud, perfect base for any filling and frosting

prep: 10'
baking: 25-30'

This is the best sponge cake ever! It's light and cloudy, absorbs moist and fillings perfectly and is spongy and delicious.


  • 4 large eggs
  • sugar 120g (1/2 cup+2 tbs)
  • plain flour 120g (1/2 cup+1tbs)
  • pinch of vanilla
  • pinch of salt


  • beat the eggs and sugar in a bowl on a boiling water pan until it reaches 40 degrees Celcius
  • it has to become like mousse and pale
  • add the vanilla
  • take away from the heat
  • sift the flour and salt and fold in two times
  • gently without depuffing the eggs
  • pour the mixture in a lined tin
  • bake for 25 minutes in the oven at 170 degrees Celcius, preheated, in a round cake tin of 20cm, 8cm high, lined with parchment paper
  • then turn off the oven and leave the oven a bit open and leave eye cake there for 5 minutes
  • remove from the oven
  • leave the cake in the tin for 30 minutes
  • then remove from the tin and let cool on a cooling rack

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