Homemade Sponge Cake-Base of Cake Lena
Sponge cake (patispan, piskote or ladyfingers), is the basic dough par excellence for making desserts, the one that can be used as a filling base to prepare simple but also very complex cakes -the beautiful cakes. Follow instructions.
Preparation: 30 minutes
Cooking: 40 minutes at 160 °C
Doses: for 800 gr. of sponge cake
Ingredients for 800 grams of sponge cake (22 cm cake pan) - 6 people
6 large eggs
180 g of flour 00
50 g of potato starch
180 g of sugar
a pinch of salt
a knob of butter for the pan
1 lemon peel
Homemade sponge cake-base of cake Lena
Take the eggs at room temperature and divide the yolks from the whites.
Put the egg whites in a bowl with 90 gr of sugar (or half of the sugar you will use) and a pinch of salt. Start working them very well with the electric whisk (of course, for those who have a planetary mixer it would be preferable to use that), up to make them swollen and fluffy. (usually it takes almost 15 min. of processing to get the right consistency). The processing of the egg whites is essential because it is only thanks to the correct amount of air incorporated in them that your sponge cake can become soft and quite high.
Pour the remaining sugar into the bowl containing the egg yolks and mix everything with the whisk until you get, in this case too, a frothy mixture.
At this point, gently combine the yolks with the egg whites, interspersing them with the sifted flour and starch, mixing from bottom to top until all the ingredients are combined.
Grease a 22 cm diameter pan and pour your sponge cake into it. Lightly level your dough.
Put your pan in a preheated oven at 160 °C and cook for about 40 min. After 40 min., check with a toothpick if the sponge cake is completely cooked, inserting it in the central part of the dough. If the toothpick comes out dry then it means that the sponge cake is perfectly cooked, if not, you will have to keep it in the oven for about 5-10 min.
Once the sponge cake is cooked, do not open the oven immediately, leave it inside for another 10 min. Then remove it from the oven and let it cool completely before cutting it to fill your cakes and / or in any case before consuming it.
The advice of ready meals in an instant
As you understood by reading this recipe, the sponge cake is quite simple and quick to prepare; it is not really worth buying it at the supermarket when in a few steps and with a little experience you will be able to get it at home.
The sponge cake thus obtained can be stored in the refrigerator for a couple of days (taking care to enclose it in a transparent film) and can also be frozen (for about a month) and used according to your needs.
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