Reintroducing the Classic Sponge Cake recipe – a fundamental baking masterpiece that everyone should have in their repertoire. This recipe is straightforward yet yields a beautifully light and airy cake, perfect as a base for various desserts. The key to its fluffiness lies in achieving the ‘ribbon stage’ with the eggs and sugar, and the gentle folding of flour. This cake rises in the oven without the need for baking powder or butter, thanks to the air incorporated during mixing.
Why You’ll Love This: This sponge cake is incredibly versatile, serving as the perfect canvas for your creative dessert ideas. Whether you’re layering it with cream and fruits, soaking it in syrups, or simply enjoying it with a dusting of powdered sugar, its delicate texture and mild flavor make it a delightful treat.
Perfect Occasion: Ideal for birthdays, tea parties, or as a base for more elaborate desserts. It’s also great for experimenting with different fillings and toppings, making it a go-to recipe for any baker.
Decoration Tips: For a simple yet elegant presentation, dust the top of the cake with powdered sugar or cocoa powder. If you’re feeling adventurous, use this sponge as a base for layered cakes, trifles, or topped with fresh fruits and whipped cream.
Ingredients (for different mold sizes):
- 18 cm mold: 4 eggs + 120g sugar + 120g flour (type 0000)
- 20 cm mold: 5 eggs + 150g sugar + 150g flour (type 0000)
- 24 cm mold: 6 eggs + 180g sugar + 180g flour (type 0000)
- 30 cm mold: 8 eggs + 240g sugar + 240g flour (type 0000)
- 36 cm mold: 10 eggs + 300g sugar + 300g flour (type 0000)
- Optional: a pinch of salt, a tablespoon of honey
Instructions:
- Beat eggs and sugar until the mixture reaches the ribbon stage, where you can draw a letter that holds for a few seconds.
- Gently fold in the sifted flour (and salt/honey if using) with a spatula, ensuring not to deflate the mixture.
- Pour the batter into a greased and floured mold (22 cm diameter x 10 cm high for this example, using 8 eggs, 240g sugar, and 240g flour).
- Bake in a preheated oven at a consistent temperature, without opening the door for the first 30 minutes. Eggs should be at room temperature.
Enjoy your Classic Sponge Cake, a basic yet essential recipe in your baking collection!
