A fluffy sponge cake is one of the basic recipes of classic baking – and it doesn’t 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.
This recipe shows you how to measure the right amount of ingredients depending on the desired cake shape and number of people – from small 15 cm baking tins
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 – but with patience and love.
The 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 – 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.
Perfect homemade sponge cake (without baking powder)
Tips for all sizes:
Do not open the oven until the first 30 minutes.
You can add vanilla extract, lemon or orange zest to flavor the batter.
Sponge cake 4 eggs (15 cm pan)
Ingredients:
4 eggs
120 g flour
120 g sugar
Preparation:
Beat the eggs with the sugar until they triple in volume (foamy batter).
Sift the flour and fold in half.
Pour the mixture into a 15 cm thick, buttered and floured baking pan.
Bake at 170°C for 35-40 minutes (until a toothpick inserted comes out clean).
Sponge Cake
with 5 eggs (18 cm pan)
Ingredients:
5 eggs
150 g flour
150 g sugar
Preparation: Bake as above in an 18 cm pan for 40 to 45 minutes.
Sponge Cake with 6 eggs (20 cm pan)
Ingredients:
6 eggs
180 g flour
180 g sugar
Preparation:
Same process.
Use a 20 cm tin.
Bake for 45 to 50 minutes.
Sponge Cake with 7 eggs (23 cm pan)
Ingredients:
