Sponge Cake is one of my favourite kind of cakes. Some times I make it plain and some times I add dark cocoa in it and you can make so many different things with it. I make Birthday Cakes with different fillings and decorations and with the same recipe I also make Swiss Rolls or roulades.
Sponge cake can be used as a base for different kinds of cakes and desserts.
The most important part is to take great care to incorporate air in the beating, whisking and sieving stages. The method shown below is when you use a hand mixer. If you have a more powerful mixer you do not have to whip the egg whites separately.
Prepare the sponge cake preferably from the previous day or at least many hours in advance so that you may cut it easier.
Pantespani (Basic Sponge Cake)
Preparation time: 15′
Baking time: 50 – 60 minutes
Ingredients
- 6 medium eggs
- 1 cup of self raising flour
- 1 cup of sugar
- 1/2 tsp vanilla essence
- 1/2 tsp of salt
- 1 tbsp lemon juice
Note: If we want a black sponge cake reduce flour by a few tablespoons and and add cocoa.
Directions
- Whip eggs whites with lemon juice until eggs are stiff.
- In a separate bowl beat yolks with sugar and vanilla until light and creamy.
- Add flour with salt and mix at low speed until incorporated.
- Gently fold in the meringue to mixture.
- Preheat oven at 180ο.C – 350οF.
- Line a 28 cm – diameter springform pan with parchment paper and add mixture. Bake for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out neatly clean.
- Remove to a wire rack and allow to cool before cutting it.
Use this as a base for many cakes.
How to make a roulade:
- The procedure is the same as above only the baking time is reduced to 20 minutes.
- We use a baking tin 35 x 40 cm., which is lined with parchment paper and the height of the batter should not be more than 1 – 2 cm before baking.
- When it is baked we sprinkle icing sugar to cover all its surface and roll it with the paper while it is still hot.
- When it cools, carefully remove the paper.
Some ideas for Cakes and Roulades:
Black Forest with Cherry and Gooseberry
White Chocolate and Strawberry Mousse Cake
Chocolate and Chestnut Cream Cake (Vegan)
Chestnut, cream cheese, chocolate and Dulce de Leche Gateau
Oranges & Lemons Say the Bells of St. Clements (Roulades)
Kormos me Amygdala (Almond Roulade)
Tags: Birthday Cakes, Cakes, How to.., roulades, sponge cake, Swiss Rolls, Tips-cooking
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