Sponge Cake for Cake

A good sponge cake is the foundation of a great cake. This time, we offer you a basic recipe that you can adjust to your preferences: add cocoa or chocolate powder, replace part of the flour with ground nuts (hazelnuts, almonds, walnuts, etc.), or substitute a tablespoon of water with rum, etc.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • pieces Butter, unsalted

  • 5 pieces Egg, fresh

  • 1 pinch Salt, table

  • 250 g Sugar, white

  • 1 dl Oil, vegetable oil, canola

  • 1 dl Water

  • 250 g Wheat flour, white, multi-purpose

  • 1 bag Baking powder

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a round cake pan (26 cm in diameter) well with butter and lightly dust with flour (remove any excess flour). In a bowl, sift the flour and mix it with the sifted baking powder.

  2. Separate the egg whites and yolks into two bowls. Add a pinch of salt to the egg whites and beat them into stiff peaks. Add sugar to the yolks and beat them until you get a light, pale yellow, frothy mixture, then slowly mix in the oil, followed by the water.

  3. Set the mixer to the lowest speed and slowly, spoon by spoon, mix the flour with baking powder into the yolk mixture. Once you have a smooth mixture without lumps, gently and slowly fold in the beaten egg whites in two or three batches using a hand whisk (spatula).

  4. Pour the prepared batter into the pan and smooth the top. Bake in the preheated oven for 35 to 40 minutes. It is done when the top turns golden brown, and a toothpick inserted into the cake comes out clean.

  5. Remove the baked sponge cake from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack and let it cool completely.

Nutrition Information (Per 100g)

  • Calories: 276.73 kcal
  • Fat: 3.6 g
    • Saturated Fat: 1.16 g
  • Carbohydrates: 51.15 g
    • Sugars: 28.65 g
  • Protein: 7.77 g
  • Fiber: 0.58 g

Advice

Before spreading the cake with cream, it must be well moistened. For moistening, you can use fruit juice (from compote), milk, a mixture of milk, sugar, and rum, chocolate milk, etc.