This is the first recipe I found of the sponge cake, about twenty years ago, I don’t even remember in what book anymore.
I found myself so happy it, that I never changed. The procedure, on the other hand, yes … before, I used to whip the egg whites separately, but now I prefer to beat the eggs all together: the result is perfect. For this preparation there is a real great ingredient: patience.
You need to add very little flour at a time and mix slowly and gracefully! Only in this way will the mixture remain beautifully swollen to create a perfect high and soft cake. If you want to increase the doses it is very easy … for each additional egg, calculate 25 grams of flour and 30 grams of sugar more.
Time: 30 mins. preparation + cooking
Cost: medium – low
Servings: 8 (18 20 cm diameter tray)
125 gr flour 00
150 gr sugar
How to get up
In a planetary mixer (or with an electric mixer), whisk the eggs together with the sugar for about 10-15 minutes. The compound must be swollen and very clear.
Sift the flour. Add a few at a time to the eggs, stirring slowly from bottom to top.
When you have inserted all the flour, mix well, always with the same movement, but bringing the spatula to the bottom of the bowl, so as to ensure that the flour has not settled down.
Line the base of an 18 – 20 cm diameter cake tin with a circle of baking paper cut to size. Lightly grease the edges.
Pour the mixture into the pan and bake at 180 degrees for about 30 minutes.
Remove from the oven the sponge cake and let it cool before filling it.
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