Fancy a new dessert every day, yet don't have time? Check out these Sponge cake recipes, that are an easy base for a diverse life!
Course Dessert
Cuisine Low carb recipe, Sugar free recipe
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Ingredients
Beginner
6medium Eggs
½cupWaterdepending on flour moisture content
2cupsPlain flour
2tablespoonsHoney or sweetener of choiceoptional
2teaspoonsBaking powdercheck instruction on packaging (optional for extra fluffiness as eggs should do the job)
Advanced - Classic
6medium Eggs
2tablespoonsHoney or sweetener of choiceoptional
1teaspoonSalt
2cupsFlouror a bit less
Instructions
Beginner
Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)
Beat yolks and water with an electric whisk on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It's ready when it is light yellowish in color and stops growing.
Clean beaters properly before using it to whisk egg whites. Make sure they are spotlessly clean otherwise egg whites may won't form peaks. Beat egg whites on high speed until peaks form. This will take a couple of minutes but it doesn't need to be as hard as to be able to hold a spoon on its edge.
Gradually mix the flour and the optional baking powder with the yolks until they are completely incorporated.
We are looking for a soft mixture here. Maybe a little bit less dense than honey so if we feel that it's hard to mix then add some water to it one tablespoon at a time.
Use a spatula to fold the whites into the yolks-flour mixture little by little.
Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.
Get baking form ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the baking form or use a silicon mold. Pour the mixture into the baking form.
Bake the sponge cake in a 356°F / 180°C preheated oven until its internal temperature reaches 190°F / 88°C, which should happen when its top gets golden brown, in 20 to 25 minutes.
Advanced - Classic
Separate eggs. Once the eggs are aired up, every second is a second flatter cake so giddy up and make sure the oven is heating up.
Whisk the egg yolks, honey or sweetener of choice and salt until fluffy and pale yellow.
Clean whisks and bowl then whip egg whites until stiff peaks form. At this stage the egg white shouldn’t fall out of the bowl when turned upside down.
Gently fold egg whites into the yolk in batches.
Sift and fold the flour in batches into the already folded yolk and egg white.
This must be done sifting the flour in batches.
Otherwise the big flour lumps will destroy the fluffiness of the eggs. We need those holes for fluffiness.
Pour the mixture into the mold and put it into the preheated oven.
Place it onto the middle rack of a preheated 300°F / 150°C oven then Bake it until the kitchen thermometer registers 190°F / 88°C which should happen when the top gets golden brown in about 50 minutes.
Flip it onto a cooling rack and let it cool down before slicing.
Notes
Don't worry if the sponge cake hasn't turned out as fluffy as it supposed to be! Practice makes it better and there is heaven for the failed cakes on earth: Check out this awesome Leftover cake recipe!