The supreme seven-egg sponge cake recipe. The sponge cake turns out to be fluffy and towering. Baking powder is not used when baking the cake. The greatest and most reliable sponge cake recipe is this one.
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 holds 250 milliliters. 26 cm springform tin for baking. Baking: middle shelf at 180 degrees with a top/bottom baking option It takes roughly 30 minutes to bake.
The components I used were the basis for calculating the calories. This is only an estimate of the calories because the amount of calories in your ingredients can differ from mine. You will receive a minimum of 720 grams of sponge cake from the components listed.
I suggest reading the complete recipe before beginning to prepare a sponge cake recipe so that you can get ready for the next steps of preparation well in advance.
Sponge cake recipe
Mix the two flours together in a small bowl. There will be 50 grams of potato starch and 140 grams of cake wheat flour. I suggest using a rod to combine the flours. To further “aerate” the flour, it is preferable to pass them through a sieve.
As a last resort, you may also use 50 grams of vanilla or cream-flavored sugar-free custard powder. Pudding comes in sachets or packs.
Sort the yolks and whites apart. It’s critical to thoroughly separate the egg whites from the yolks. The basin containing the egg whites must contain no trace of egg yolk. I obtained roughly 250 grams of egg whites and 150 grams of egg yolks from seven giant eggs.
Transfer the egg whites to a dry, clean dish (made of glass or metal). Grease buildup from prior dishes typically makes it more difficult to clean plastic bowls thoroughly. Using a mixer, begin beating them at a reduced speed. Gradually increase them.
Take your time beating the egg whites to avoid popping the air bubbles. An egg white that is hard and ready to be sweetened resembles bathtub froth.
Pour in the caster sugar first. Blend the egg white on high speed after each spoonful until the sugar is fully dissolved and blended with the froth. Blend everything together for approximately one minute after adding one tablespoon.
In this way, add 150 grams of caster sugar. Meringue is a labor-intensive process that takes several minutes to complete. A smooth, dense, and incredibly glossy protein mass should form at the end of whipping.
In order to ensure that the egg whites and yolks are smoothly blended, add the egg yolks that have been left aside in a separate dish and mix for a while more. Use a spatula or down the mixer speed to the lowest setting. Pour the flour mixture into the foamy egg.
Mix everything well, but don’t stir for too long—just until the ingredients are well blended.
Put parchment paper inside a 26 cm springform tin and secure the hoop. There is no lubricant applied to the mold’s sidewalls. After transferring the sponge cake batter to a springform pan, level the top carefully.
Preheat the oven to 170 degrees. Bake the sponge cake for approximately 30 minutes, but no longer than 35 minutes, or until the skewer comes out clean. Set the oven’s temperature to 180 degrees before using the top or bottom heat source. After baking, you can take the sponge cake out of the oven right away.
Let the sponge cake cool in the tin for a minimum of ten minutes before removing it. Leaving it in the mold until it has cooled fully is a good idea. Using a flat knife, carefully pry the dough’s edges from the pan’s inside. The rim can then be removed. To cool, flip the sponge cake over. It will appear more elegant as the cake’s top because it is even.
Conversely, the higher one will level out with the dough’s weight. Once cooled, you can cut the sponge cake into two or four tops.
The technique of “throwing” a baked sponge cake is not something I do frequently, but it is possible. As soon as you remove the hot sponge cake from the oven, drop it from a height of around 30 cm onto the floor in the tin.
To prevent it from inadvertently toppling over to the opposite side, you lower it evenly. It’s safe because 30 centimeters is a little distance. 😊
Before I bake a cake out of a totally cooled sponge cake, I normally store it for no longer than three days. I then loosely cover it in breakfast paper and another clear supermarket bag on top. I keep it in a cool cabinet.
Enjoy your food!
