Sponge Cake
Ingredients
- 2 pcEgg (at room temperature)
- 75 gWhite sugar
- 75 gWheat flour
- 25 gUnsalted butter (melted)
- 0.5 tbspVanilla extract
- 0.5 tspBaking powder
- 0.5 pinchGray sea salt
Method
An airy, springy crumb that bounces back when pressed. The cake is golden and light, with a clear aroma of vanilla and butter.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days wrapped in plastic wrap to maintain moisture, or in the freezer for up to 1 month.
