The sponge cake is the first one I learnt how to make when I was a teenager. I used play with it and add fruit or chocolate. There are loads of recipes and they can be used to make a bunch of different cakes. Here's the one I use the most.
SPONGE
Servings: 8
Calories: 521 kcal / serving
Ingredients:
* 250 g eggs
* 250 g flour
* 250 g caster sugar
* 250 g unsalted butter
* 1 pinch of salt
* 2 tbsp milk (optional)
* 1 tsp baking powder (optional)
* 1 tsp vanilla extract (optional)
Gluten free:
* Use a mix gluten free flour
* Add a few grams of baking soda and/or xanthan gum
Lactose free:
* Use lactose free butter or margarine
Preparation time: 30 minutes
Cooking time: 20-30 minutes
Oven temperature: 180 C
Method:
* Take the butter and eggs out of the fridge one hour in advance
* Preheat the oven at 180 C
RECIPE 1: melting the butter
* Prepare all your ingredients:
- 1st bowl (mixer): egg yolks and 250 g caster sugar
- 2nd bowl: 250 g flour, salt and baking powder
- 3rd bowl: egg whites
- cooking pot: 250 g butter
* Whip up the egg yolks and sugar
* Melt the 250 g butter at the lowest temperature
* Let the butter cool a little before adding it
* Add 2 tbsp of milk and 1 tsp vanilla extract (optional)
* Sieve and slowly add the ingredients from the 2nd bowl
* Transfer the mix to another bowl (if using a stand mixer)
* Beat the eggs white and add them slowly with a spatula
RECIPE 2: soft butter
* Prepare all your ingredients:
- 1st bowl (mixer): 250 g butter and 250 g caster sugar
- 2nd bowl: 250 g flour, salt and baking powder
- 3rd bowl: 250 g eggs
* Whip up the butter and sugar
* Add the eggs
* Sieve and slowly add the ingredients from the 2nd bowl
* Add 2 tbsp of milk and 1 tsp vanilla extract (optional)
Tips:
* The butter and eggs should be at room temperature for a better result
* Sieve the flour to avoid lumps
Warning:
* Butter should be melt at low temperature and slowly otherwise it splits
Cooking
* Pour the preparation in oven pans
* Cook it for 20-30 minutes
* Once cooked, let the sponge cool down
Tips:
* Don't open the oven too early
Warning:
* The lower the temperature of the oven, the longer the sponge has to cook
Mounting cakes
* Wait that the sponges are at room temperature
* Take the buttercream, icing or other filling out of the fridge
* Wait that the filling is soft enough to be spread
* Spread the filling on one sponge
* Cover with the second sponge
Warning:
* If the sponges are warm, the buttercream will melt
* If the buttercream is too cold, it will be more difficult to spread