Classic Sponge Cake
An easy step by step recipe for a DELICIOUSLY FLUFFY SPONGE and a tried and tested tip that always works to stop the sponge cake from collapsing! Works every time!.
Sponge cake can be cut into 2 to 5 layers and you can sandwich it either with jam or your favourite cream for a layer cake that looks amazing and is suitable for a special occasion or just a family treat!
Step by step recipe + photos below!
Classic Sponge Cake
- 6 eggs
- 120g. of wheat flour
- 6 spoons of potato flour
- 200g. of sugar
- 1 teaspoon of baking powder
- pinch of salt
Steps
- Line the base of the round cake tin (max 24 cm).
- Separate egg yolks from egg whites.
- Whisk the egg whites with a pinch of salt until stiff.
- In a large bowl cream egg yolks and sugar together until pale and fluffy.
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Sift the flour and baking powder over the mixture, then add 5 spoons of whipped egg whites (to soften the mixture) and mix it all with an electric whisk.
Keep going until no dry lumps of flour remain. - Then add the rest of whipped egg whites and fold it lightly with a rubber spatula. DO NOT USE the whisk this time (It helps to air the mixture and make your sponge light and fluffy!)
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Pour the mixture into the round tin.
Bake in a preheated oven to 170° C, for 45-55 min until a toothpick inserted into the centre comes out clean. - And now... for my tried and tested tip. Straight away, as soon as the sponge is out of the oven, you need to drop the cake tin from a height of about 30 cm so the bottom of the cake tin makes contact with a hard surface. This is a proven bakers trick that prevents the cake from collapsing! Sounds crazy but there is science behind it trust me! So be bold give it a try and drop that cake with confidence!
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Leave in the tin until completely cool, then use the knife around the edge of the sponge to release the cake from the tin.
Enjoy!
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