The best recipe for a sponge cake with seven eggs. The sponge cake turns out fluffy and tall. Baking powder is not used to bake the cake. The best and most reliable sponge cake recipe is this one.
Sponge cake Ingredients:
- 140 g, or one incomplete cup of cake wheat flour
- up to 50 g of potato starch in 1/3 cup
- Seven bigger eggs, weighing up to 400 g when cracked
- 150 g or 3/4 cup caster sugar
- sponge cake
- An hour before making the sponge cake, remove the eggs from the refrigerator.
- My glass is 250 milliliters. Baking tin with a diameter of 26 cm. Baking: middle shelf at 180 degrees with the possibility of baking up/down. Baking takes about 30 minutes.
The basis for calculating calories were the ingredients I used. This is only an estimated calorie count as the calorie count of your ingredients may differ from mine. From the given ingredients you will get a minimum of 720 grams of sponge cake.
I suggest reading the entire recipe before you start preparing the sponge cake recipe so that you can prepare well in advance for the next steps of preparation.
Recipe for sponge cake
Mix both flours together in a small bowl. There will be 50 grams of potato starch and 140 grams of wheat cake flour. I suggest using a rod to combine the flours. To additionally “aerate” the flour, it is recommended to sift it through a sieve.
As a last resort, you can also use 50 grams of sugar-free pudding with vanilla or cream flavor. The pudding is available in sachets or packages.
Separate the yolks from the whites. It is very important to carefully separate the whites from the yolks. A dish containing egg whites must not contain any traces of yolk. From seven giant eggs I obtained about 250 grams of egg whites and 150 grams of yolks.
Place the egg whites in a dry, clean container (glass or metal). Grease accumulating on previous utensils usually makes it difficult to clean plastic bowls thoroughly. Using a mixer, start beating them at reduced speed. Gradually increase them.
Take your time when beating the egg whites to avoid air bubbles. Egg white, which is hard and ready to be sweetened, resembles bathtub foam.
First, add powdered sugar. Beat the egg whites at high speed after each spoonful until the sugar dissolves completely and combines with the foam. After adding one spoon, mix everything together for about a minute.
This way we add 150 grams of powdered sugar. Meringue is a labor-intensive process that takes several minutes. At the end of whipping, a smooth, thick and incredibly shiny egg white mass should be formed.
To ensure that the egg whites and yolks are well combined, add the yolks left in a separate container and mix for a while. Use a spatula or reduce the mixer speed to the lowest setting. Pour the flour mixture into the foamed egg.
Mix everything well, but do not mix for too long – just until the ingredients are well combined.
Place parchment paper in a 26 cm diameter cake tin and secure the rim. No grease is applied to the side walls of the mold. After transferring the sponge cake into the cake tin, carefully level the top.
Preheat the oven to 170 degrees. Bake the sponge cake for about 30 minutes, but no longer than 35 minutes, or until the stick is dry. Before using the upper or lower heat source, set the oven temperature to 180 degrees. After baking, the sponge cake can be removed from the oven immediately.
Before removing the sponge cake, leave it in the tin to cool for at least ten minutes. It’s a good idea to leave it in the tin until it cools down completely. Using a flat knife, carefully pry the edges of the cake from the center of the pan. The hoop can then be removed. To cool, turn the sponge cake over. It will look more elegant as a cake topper because it is even.
Conversely, a higher value will equal the weight of the dough. After cooling down, the sponge cake can be cut into two or four peaks.
The technique of “tossing” a baked sponge cake is not something I do often, but it is possible. Immediately after removing the hot sponge cake from the oven, drop it from a height of about 30 cm onto the floor of the baking tin.
To prevent it from tipping over unintentionally, it should be lowered evenly. It’s safe because 30 centimeters is a short distance. 😊
Before I bake a cake using completely cooled sponge cake, I usually store it for no longer than three days. I then loosely cover it with kraft paper and another clear supermarket bag on top. I keep it in a cool cupboard.
Enjoy your meal!
