Sponge cake is a fundamental basic preparation of pastry. Its origins date back to the mid-18th century when the Genoese cook Giobatta Cabona was sent to Spain following the ambassador Domenico Pallavicini and on the occasion of a banquet he presented an extremely light cake, which was defined in his honor by the Spanish court as Genoese pasta or paté genoise. From this a simplified version was derived to honor the Spanish court which took the name of Pan di Sapgna. The differences between the two preparations lie in the preparation, the Genoese pasta is prepared hot, while the sponge cake is cold. The main ingredients are eggs, sugar and flour. Today there are numerous variations such as starches to add up to half the weight of the flour, removing the same. With the addition of starches you will have a more crumbly sponge cake. The recipe I propose to you is precisely with starches and is by Maestro I. Massari from ‘Not only sugar’.
Ingredients
Tools
Steps
Beat the eggs in a planetary mixer or with an electric mixer together with the sugar, salt and flavorings. After 15 minutes, combine the sifted flour with the starch a little at a time by hand with a spatula, with movements from the bottom up. Pour the mixture into the previously greased and floured 8.66 inches (22 cm) mold. Bake in a preheated oven at 356 ° F (180 ° C) for 20-25 minutes, do the toothpick test. Turn out the hot sponge cake and leave to cool on a wire rack.
Cook’s tips
For a more compact sponge cake, use only flour without potato starch.
The eggs must be at room temperature.
Recipe variations
It can flavor the sponge cake as you prefer.
Basic recipes
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Varied doses for servings