A fluffy sponge cake is one of the basic recipes of classic baking \u2013 and it doesn\u2019t require any baking powder. Anyone who thinks a light, stable batter can only be achieved with raising agents will be proven wrong with this recipe. It all comes down to the right technique: carefully beating the eggs, carefully folding in the flour, and gentle baking at a constant temperature.<\/p>\n
This recipe shows you how to measure the right amount of ingredients depending on the desired cake shape and number of people \u2013 from small 15 cm baking tins<\/p>\n
up to large 25 cm pans. The basic principle always remains the same: eggs and sugar are beaten until fluffy, the flour is carefully folded in, and the baking is done without haste \u2013 but with patience and love.
\nThe result: a wonderfully soft, elastic dough that is ideal as a base for gateaux, cream or fruit cakes. Whether plain, refined with vanilla or flavored with citrus notes \u2013 this sponge cake is a real all-rounder and proves that less is sometimes more. A must for anyone who appreciates classic, honest baking recipes.
\nPerfect homemade sponge cake (without baking powder)
\nTips for all sizes:
\nDo not open the oven until the first 30 minutes.
\nYou can add vanilla extract, lemon or orange zest to flavor the batter.
\nSponge cake 4 eggs (15 cm pan)
\nIngredients:
\n4 eggs
\n120 g flour
\n120 g sugar
\nPreparation:
\nBeat the eggs with the sugar until they triple in volume (foamy batter).
\nSift the flour and fold in half.
\nPour the mixture into a 15 cm thick, buttered and floured baking pan.
\nBake at 170\u00b0C for 35-40 minutes (until a toothpick inserted comes out clean).<\/p>\n
Sponge Cake
\nwith 5 eggs (18 cm pan)
\nIngredients:
\n5 eggs
\n150 g flour
\n150 g sugar
\nPreparation: Bake as above in an 18 cm pan for 40 to 45 minutes.
\nSponge Cake with 6 eggs (20 cm pan)
\nIngredients:
\n6 eggs
\n180 g flour
\n180 g sugar
\nPreparation:
\nSame process.
\nUse a 20 cm tin.
\nBake for 45 to 50 minutes.
\nSponge Cake with 7 eggs (23 cm pan)
\nIngredients:<\/p>\n
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7 eggs,
\n210g flour,
\n210g sugar.
\nPreparation:
\nSame process.
\n23cm pan.
\nBake for 50 to 55 minutes.
\nSponge cake with 8 eggs (25cm pan)
\nIngredients:
\n8 eggs,
\n240g flour,
\n240g sugar.
\nPreparation:
\nSame process.
\n25cm pan.
\nBake for 55 to 60 minutes.
\nCool in the pan for 10 minutes, then turn out onto a wire rack.<\/p>\n
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