Sponge Cake is one of my favourite kind of cakes.u00c2u00a0u00c2u00a0 Sometimes I make it plain and sometimes I add dark cocoa in it and I love that it is so versatile that you can make so many different things with it.u00c2u00a0 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.u00c2u00a0 The method shown below is when you use a hand mixer. u00c2u00a0 You should be cautious when breaking and separating each egg. u00c2u00a0You should do it in a different container because if yolk falls in the egg whites, the meringue will not become stiff. u00c2u00a0Lemon juice is added to the egg whites which helps make the meringue stiff.
If you have a very powerful stand mixer you do not have to whisk the egg whites separately.
If you want to cut the sponge cake into layers, it is best to prepare the sponge cake from the previous day or at least many hours in advance so that you may cut it easier.
Pantespani (Basic Sponge Cake)
Preparation time: 15u00e2u0080u00b2
Baking time: 50 – 60 minutes
6 eggs u00c2u00a0(about 55 – 60 grams each) separated
1 cup u00c2u00a0self raising or cake flour*
1 cup sugar
1/2 tsp vanilla essence
- 1/2 tsp of salt
- 1 tbsp lemon juice
Note: If you want a chocolate sponge cake reduce flour by 1/4 cup and add 1/4 cup cocoa powder. u00c2u00a0If you don’t mind a more dense cake do not substitute cake flour with cocoa but u00c2u00a0just add additional 1/4 – 1/2 cup cocoa to the above recipe to get a darker sponge.
*To make 1 cup cake flour:u00c2u00a0 In a measuring cup add u00c2u00a0two tablespoons corn flour (starch) and fill it with all purpose flour. Sift the two kinds of flour into a sifter set over a bowl before using, a few times so that they are well combined. u00c2u00a0Use it in any recipe using cake flour.
- Whip eggs whites with lemon juice until eggs are stiff.
- In a separate bowl beat yolks with sugar and vanilla until light and creamy.
- Sift flour with all the dry ingredients.
Add a little flour alternating with a little meringue by gently folding the ingredients until all ingredients are well incorporatedu00c2u00a0to the mixture.
Preheat oven at 180u00ceu00bf.C – 350u00ceu00bfF.
Line a 28 cm / 11 inch diameter springform pan with parchment paper and add mixture. Bake foru00c2u00a0about 50 minutes or until a toothpick or a knife 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.
Note: u00c2u00a0If you want to cut the sponge into three pieces just use a 23 cm / 9 inch baking tin. u00c2u00a0It is best to use a serrated knife to cut the sponge.
How to make a roulade:
- The procedure is the same as above only the baking time is reduced to 20 minutes.
- Use au00c2u00a0 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, 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
Cuckoo’s Nest Chocolate Cake
Strawberry and Chocolate Cake
George’s Birthday Cake
Black Temptation No. 2
Lactose free Orange Roulade
Oranges & Lemons Say the Bells of St. Clements (Roulades)
Kormos me Amygdala (Almond Roulade)
Kopiaste and Kali Orexi,