Sponge cake is a classic of Italian cuisine that can be used both au naturel and in multiple desserts.
The recipe is really simple and within everyone’s reach, the key thing is to whisk the egg whites until stiff and then continue to incorporate air.
In this way the sponge cake will become very fluffy.
I love this recipe, I like to eat it for breakfast au naturel and also use it as a base for other desserts.
Discover all my desserts.
Ingredients
Tools
Steps
▪ Preheat the oven to 356°.
▪ Separate the egg whites from the yolks.
▪ Put the egg whites in the planetary mixer and the yolks in the bowl.
▪ Turn on the planetary mixer and whip the egg whites to stiff peaks; when they begin to swell, add half the sugar a little at a time.
▪ Add the rest of the sugar to the yolks and beat them well with the electric beater.
▪ When the egg whites are perfectly whipped (you can do the test of tipping the bowl of the planetary mixer on your head, if they don’t fall out they are perfect) add them to the yolks a little at a time incorporating lots of air with the licker.
▪ Add the flour and potato starch, a little at a time, with a sieve, being careful not to disassemble the mixture.
▪ Move the mixture in the baking tray made of silicone.
▪ Bake for 30 minutes without ever opening the oven.
▪ After 30 minutes have passed, check with a toothpick to see if the sponge cake is ready; if the dough does not stick, it means it is cooked, if not, bake some more..
▪ Turn off the oven and let it rest for 10 minutes.
▪ Remove from the oven and let cool completely in the pan.
▪ Unmold the sponge cake.
▪ Sponge cake is ready!
▪ Enjoy!
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Varied doses for servings