Recipe For A Delicious Sponge Cake

Many hobby bakers have great respect for baking a sponge cake themselves. It’s not difficult at all. Just follow our recipe and enjoy this delicious cake.

Are you planning your next party and are you still looking for ideas for a dessert? How about a sponge cake ? In today’s article we will introduce you to a very simple and very tasty recipe for a sponge cake  . Your family and friends will love him.

Here is an overview of the nutritional information for the cake:

• 27% fat
• 8% proteins
• 65%  carbohydrates

Ingredients for the sponge cake

Before you start baking, you should clear everything from your work surface that you do not need. It will also make your work easier if you have all the ingredients you need ready. So you can work quickly and efficiently.

For the cake

• 7 fresh eggs
• 7 tablespoons of sugar
• 1 teaspoon vanilla (pulp or dried)
• 1 teaspoon of baking powder
• 7 tablespoons of sifted flour
• Optionally you can also: add 100 g raisins or 100 g chopped chocolate blocks.

For the syrup

• 1 large cup of cream
• a large cup of fresh milk
• 1 large cup of condensed milk
• as required: 1 tablespoon of unflavored gelatine

For the glaze

It’s up to you whether you add icing to your sponge cake or simply leave it out. Both variants taste very good. Of course, there are extra calories in a glaze. So if you’re looking for a low-calorie variant, you’d better leave out the glaze.

However, due to the few ingredients, the glaze is not that important. So if you decide to put a glaze on the sponge cake, you will also need:

• 3 egg whites
• sugar

preparation

Sponge cake

• At the beginning you preheat the oven to 180 ° C.
• It is also advisable to prepare the baking pan in advance. Grease a round cake tin well and then lightly sprinkle it with flour.
• Then separate the yolks and whites and keep the yolks in a separate bowl. You will need it again in a few moments.
• Now beat the egg whites very stiffly with an electric mixer. You can of course also do this by hand. As the egg whites start to set, slowly pour in the sugar. It is only important that you keep stirring. If the egg white is shiny and firm, then it has the right consistency.

• Now you keep stirring and first let an egg yolk run into the mixture.
• As soon as the egg yolks are well incorporated into the mixture, add the next egg yolks until all of the egg yolks have been stirred in one by one.
• Now you gradually add the 7 tablespoons of flour and carefully fold them into the egg mixture. It’s best to use a hand mixer for this. This keeps the egg mixture as airy as possible. Make sure you mix the flour well into the mass.
• Now carefully remove the cake batter from the bowl and pour it into the prepared baking pan.
• Bake the cake until golden brown for 25 to 30 minutes.
• After the baking time is up, you can easily test whether the sponge cake is baked through. To do this, stick a knife or, better still, a wooden stick into the cake and pull it out again. If nothing sticks to the stick, then the cake is ready.

syrup

You can prepare the syrup while the cake is in the oven.  The production is very simple, this is how it works:

• Pour the milk, condensed milk, and cream into a blender.
• Beat everything until you have a homogeneous mass.
• Prick the cake in at least four places with a wooden stick so that it can soak up the syrup as well as possible.
• Pour about 3/4 of the syrup over the hot sponge cake. You can then pour the last quarter over the individual pieces before serving.
• Then you let the sponge cake cool and put it in the fridge for 2 hours, unless you want to pour it over it.
• Variation: instead of pouring the remaining syrup over the pieces of cake at the table, you can stir it with a tablespoon of gelatine and pour it onto the cake. Then you put it in the refrigerator for at least 2 hours as well.

Cake topping

Making the cake icing is just as easy as making the syrup. If you want to glaze your sponge cake, take it out of the baking pan and place it on a large platter.

• Put three eggs in a bowl and beat them until airy.
• Little by little you let the sugar trickle in and keep beating until the mixture is shiny.
• You now pour this glaze generously over the cake.
• Finally, put the sponge cake in the refrigerator for 2 hours.

And now we wish you a lot of fun baking and bon appetite !