Traditional sponge cake recipe

The sponge cake is a confectionery classic, serving as the base for several other recipes such as roulade, birthday cake, etc. Check out:

Do you know the sponge cake? That simple and spongy cake, which has a super fluffy, airy and very light dough, so used in confectionery to fill and create incredible things such as cakes for birthdays, weddings, roulades, among others, but which is also useful for eating plain with coffee in the afternoon? Today we’re going to talk a little bit about this great kitchen joker.

What is sponge cake

Pão de ló is the name of this very famous cake that has two possible known origins. In one it was created by a Genoese cookcalled Giovan Battista Carbona – also known as Giobatta – as a gift to the King of Spain, Ferdinand VI. In another, it was a cake made by nuns in convents in Portugaland they were responsible for teaching other people how to do it.

We don’t know the correct origin, What we do know is that this cake is so popular and common that it has won over the entire world.being used to prepare all types of recipes and which was formerly given to sick people, so that they could regain strength, e in Brazil it is known as the cake given to those who are well treated and pampered, which is why “treated like a sponge cake” is what they call someone who has received particularly affectionate treatment in some situation.

Anyway, it’s not just the origin of our confectionery superhero that undergoes changes depending on who passes it on. The recipe also has many variations. But the first version, published in a 1780 cookbook, has just 3 ingredients: Eggs, flour and sugar.. However, even within the traditional recipe there were different measurements that created different textures, as the proportions were always relative to the weight of the eggs.

According to decree No. 56,585, of July 20, 1965, eggs must follow weight standards to be considered each type., making it possible today to calculate the flour and sugar according to the number of eggs without any major problems. Here you can see the weight table by type, to guide you in your recipes:

• Type 1 (extra) – minimum weight of 60g per unit or 720g per dozen.
• Type 2 (large) – minimum weight of 55g per unit or 660g per dozen.
• Type 3 (medium) – minimum weight of 50g per unit or 600g per dozen.
• Type 4 (small) – minimum weight of 45g per unit or 540g per dozen.

The recipe below gives us a dough of medium firmness, fluffy and sweet, perfect for filling or covering with sauces..

Traditional sponge cake recipe (3 ingredients)

For a round shape measuring 20cm in diameter and 5cm in height you will need:

Ingredients

• 4 medium eggs (approx. 200 gr)
• 1 cup of wheat flour (approx. 120gr)
• 3/4 cup sugar (approx. 135 grams)
• 1 teaspoon vanilla extract or flavoring (optional) (aprox. 5 ml/gr )
• 1/4 teaspoon of salt (optional) (approx. 1.5 gr)

Preparation mode

1. Prepare a 20cm pan by greasing and flouring the sides and using a piece of parchment/parchment paper to cover the entire bottom.
2. Turn on the oven to preheat to 180º, leaving the rack in the middle of the oven. It is very important that the oven is preheated, as this is a very delicate dough.
3. Sift the wheat flour into a bowl and set aside. The sifted flour will prevent the formation of any lumps and will help when mixing with the eggs and sugar.
4. Beat the eggs, sugar and two optional items (salt and vanilla) on low speed for 2 minutes.
5. After 2 minutes, increase the speed to medium and beat for another 15 to 18 minutes, until a light, ribbon-like cream forms (when, when lifting the whisk, the dough falls in a thick, continuous thread, resembling a ribbon). )
6. Gradually add the sifted flour over the egg mixture, stirring gently with a spatula or whisk, as if drawing an inclined figure 8. This will help keep the air in the dough. The flour can also be added to the mixer, when the cream reaches the ribbon point, turning the speed to low again and adding the flour little by little, allowing it to incorporate. When all the flour is in the mixer, increase the speed to maximum for 5 seconds, no more than that.
7. Place the sponge cake dough into the pan carefully so as not to deflate.
8. Place the dough in the preheated oven for 40 to 45 minutes. The cake must have a cooked and firm surface, but it must not be too hard or thick. Depending on the oven used, the time the cake takes to bake may be different. Test the center of the cake with a knife or toothpick to see if it is ready. If it comes out clean, it means it can now be removed from the oven.
9. Let the cake cool a little, for about 5 minutes, then use a knife to run it along the sides and make sure the cake is free from the pan. Turn the cake onto a rack or plate to unmold, gently remove the paper from the cake and store the cake back in its original position to avoid marks on the crust. Let it cool completely.

This is a super cute and delicious base that can be used to assemble filled cakes or eaten for breakfast/afternoon.

Like many cakes, this one also has variations and alternative versions.. Below we will see one of them, super easy and delicious.

Alternative sponge cake recipe

This recipe takes just 30 minutes to prepare and makes 30 servings.

Ingredients

• 1 cup of hot milk
• 3 cups of wheat flour
• 2 cups of sugar
• 3 excited
• 3 egg whites
• 1 spoon of chemical baking powder

Preparation mode

1. Firstly, to make this version of the sponge cake, you will beat the egg whites in a mixer until it is very consistent.
2. Add the sugar and egg yolks and continue beating.
3. Then add the wheat flour and continue beating.
4. Meanwhile, gradually add the hot milk and continue beating until you obtain a homogeneous dough.
5. Turn off the mixer, add the baking powder and egg whites, gently mix the dough, making circular movements from bottom to top with a wooden spoon.
6. Grease a mold with margarine and sprinkle with wheat flour.
7. Then, pour the dough into the pan and tap the pan a few times on a hard surface to eliminate air bubbles in the dough. Otherwise, they may expand and cause the sponge cake dough to break when unmolded.
8. Finally, bake at a high temperature for 10 minutes. After this time, lower the oven temperature to medium and leave for another 20 minutes to finish baking.

Check out the types of wheat flour

Sponge cake preparation tips

• An important tip for getting the dough to the right point Add the milk little by little, this way the dough doesn’t become too liquid.
• In addition to the fillings, the sponge cake also goes well with any syrup of your choice;
• Another tip is to be careful when unmolding the cake, as it could break. Therefore, always wait for the cake to cool before unmolding;
• To check if the sponge cake is completely baked, use a toothpick to poke different parts of the dough. So, if the toothpick comes out clean, the cake is done.

So, what did you think of this recipe? For more recipes like this, also check out our article on wedding cake, tips and 50 images to inspire you.

Sources: Tudo Gostoso Recipes Cookenjoy, Les Demoiselles, Wok Grill, Technical Kitchen