Sponge Cake is one of my favourite kind of cakes. 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. 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 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: 15′
Baking time: 50 – 60 minutes
Ingredients
- 6 eggs (about 55 – 60 grams each)
- 1 cup self raising flour (or better use 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.
*To make cake flour: For every cup of all purpose flour you use, take out two tablespoons of flour and return it to the flour bin and add two tablespoons corn flour (starch). Sift the flour (plus the two tablespoons corn flour) into a sifter set over a bowl.
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.
- Sift flour
- 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.
- 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, 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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