Sponge Cake

An airy, springy crumb that bounces back when pressed. The cake is golden and light, with a clear aroma of vanilla and butter.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 224
• Protein: 5 g
• Carbs: 33 g
• Fat: 8 g

Ingredients

• 2 piece Egg ( at room temperature )
• 75 g White sugar
• 75 g Wheat flour
• 25 g Minimum butter sweet ( melted )
• 0.5 tbsp Vanilla extract
• 0.5 tsp Baking powder
• 0.5 pinch Gray sea salt

Instructions

1. Whisking the base

   In a mixer bowl, whisk whole eggs with white sugar and salt. The mixture must triple in volume, turn pale, and form a thick ribbon when the whisk is lifted.

2. Sifting and folding

   Sift together the wheat flour and baking powder. Gently fold the dry ingredients into the mixture using a spatula, lifting the batter to avoid deflating the eggs.

3. Adding butter

   Melt the butter over low heat. Take a small portion of the batter, mix it with the melted butter and vanilla extract, then pour it back into the main bowl. Mix briefly.

4. Baking

   Pour into a buttered mold. Bake at 180°C. The cake is ready when the surface is golden and a knife blade comes out dry and clean from the center.

Chef's tips

• Never slam the oven door during the first 20 minutes; the thermal shock would collapse the airy structure.
• Use room temperature eggs to achieve maximum volume when whisking.

Storage

Keeps for 3 days wrapped in plastic wrap to maintain moisture, or in the freezer for up to 1 month.