This is how the sponge cake is made, a video recipe in which we show how it grows in the oven

Making a super fluffy cake like the one you see on the cover is much easier than you think and has nothing to do with adding huge amounts of yeast to the dough. For its elaboration only three basic ingredients are needed, eggs, sugar and wheat flour, and follow the advice and the elaboration process that we tell you.

The spongy sponge cake will depend on the whipping of the eggs, so it is important to have the help of electric rods. Although if you want to exercise your arm, some manuals will suffice. All the tips and tricks to get the sponge cake are listed below. Do not miss our video in which we show you the preparation from start to finish and how the cake grows in the oven. Without trap or cardboard.

To take into account when making the sponge cake

  • We use L-size eggs (weighing between 60 and 62 grams each, without shell) because the total weight of the egg in this recipe should not exceed 250 grams. If so, the amounts of sugar and flour would be insufficient. However, other size eggs can be used as long as the maximum weight is respected.

  • For these quantities we use a mold that can be removed from a diameter of 18 centimeters and 7 centimeters deep. If the mold height is less, you can line the edge with parchment paper to give it more height. Another option is to use a mold of 22 centimeters in diameter in which the cake will not be as high, but the fluffiness will be the same.

  • Before putting the mold in the oven, it is a sine qua non requirement to turn it on at 160º C with heat up and down and without air. The oven has to reach this temperature, otherwise the cake will not grow well.

  • Each oven is a world so the indications that we give you may not fit yours in its entirety. So we recommend that you keep an eye on the cake during baking. If the edges grow more than the center, it is a sign that you need more heat so the temperature will have to be raised. If, on the contrary, the central part grows a lot and fast and cracks, it is a sign that the temperature of the oven is excessive and it will have to be lowered a bit.

  • Finally, we place the mold on the hot oven tray, placed in the second position of the oven starting from the bottom, and not on the rack. This will transmit heat to the base of the cake and help it rise and be spongy.


For 6 people
  • Eggs L (at room temperature) 4
  • Wheat flour 120 g
  • Sugar 120

How to make the sponge cake

Difficulty: easy
  • Total time 50 m
  • Elaboration 15 m
  • Cooking 35 m

We separate the whites from the yolks in two different containers. We beat the whites, better if it is with electric rods to save us the effort.When they start to foam we add half the sugar, letting it fall in the form of rain and continuing to beat. We only stop when the rods draw a line in the whites.

Then, without the need to wash the rods, we beat the yolks together with the rest of the sugar. The color will change and they will turn pale, they will also increase in volume due to the amount of air incorporated. As with the whites, we stop beating when the rods draw a line on the yolks.

Add the flour to the container with the beaten yolks, little by little and through a strainer or sieve. We remove with a silicone tongue with enveloping movements so that the volume does not decrease. Sandwich tablespoons of beaten egg whites before adding more flour. If the mixture is too thick and it is difficult to work, we add a little more mounted whites and continue mixing.

Once a homogeneous mass is obtained, we pour it into the mold (remember, 18 cm diameter x 7 cm high and with a removable base) whose base we have covered with a disk of vegetable paper so that it can be easily removed from the mold. If the mold used is not non-stick, we can spray the walls with a mold release spray or spread with a thin layer of butter. Next we smooth the surface and introduce the mold in the oven preheated to 160º C.

We will do it on the tray (not on the grid) that we will have placed in the second position starting from the bottom. Bake for 35-40 minutes or until we see that it is well cooked. This will depend on the oven of each one, as well as the temperature that can oscillate 10º C up or down.

The cake begins to brown after 20 minutes. If this is not the case, it will be necessary to adjust the oven temperature accordingly. After 30 minutes a good pompadour will have formed on the top. Nothing happens if it cracks, even if it is less aesthetic. This occurs because it has grown too large.

Once the sponge cake has been removed from the oven, we allow it to warm up before unmolding. It will go down a bit, no need to worry because it is perfectly normal. As is the wrinkling of the surface. If we want it to look prettier, we flip it over, leaving the top of the cake on the base and the base, which is smooth, on the surface.

With which to accompany the sponge cake

To us, the most spongy cake cries out for a glass of very fresh milk next to it and we can enjoy it at snack time. It transports us to childhood and to the houses of our grandmothers, who with so few and basic resources used to embroider this cake and many other sweets.

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