The sponge cake is part of the classic recipes of Italian cuisine: it is the most used base in pastry and thanks to its consistency, soft and light, especially serves as base for stuffed cakes, but it can also be used in other more complex preparations, such as birthday cakes processed, desserts details and so on.
In recent years I have tried various recipes for making sponge cake: there are those who recommend using the flour, those who propose a variant without yeast or with eggs beaten in a bain-marie, others dwell on the differences between static or ventilated oven for the final result, or pushes for the employment of one planetary rather than a food processor like the Thermomix... In any case, I must confess that my grandmother's recipe and I don't change my mother's with anyone else, because for me she is the top and represents the traditional sponge cake. And then, the results I get when I prepare it are always comforting, because the dessert really becomes tall, soft and delicious!
Before discovering ingredients and doses to prepare a sponge cake homemade quickly and easily I open a parenthesis: have you ever wondered why it is called that? Well, according to studies it is said that the recipe for sponge cake was born from a Genoese cook, a certain Giobatta Carbona, who in the mid-18th century, finding himself in Spain with the Marquis Domenico Pallavicini, invented this dough. of very soft dough and extremely sweet. This preparation was given the name Pâte Génoise, in honor of the inventor's Ligurian roots, and still today this recipe is very well established in the field of pastry. However, given its complexity, it became necessary to create a dough still easier which was baptized sponge cake, to honor the Spanish court that had so much praised it.
The ingredients and the doses of the original recipe for the sponge cake they allow you to create a base with a diameter of 24 centimeters, obtaining a dough high enough to obtain three layers to be filled at will, or one of 26 cm if we prefer a two-layer cake. A tip: for me it is better to prepare the pds base the day before, because this simple precaution will make cutting easier. Then it will be enough to proceed with the filling of the preparation, using a simple custard or some more elaborate compound, to give the cake more flavor.
In addition to the recipe, I leave you some useful guides in the links below:
- How to cut sponge cake
- How to wet the sponge cake
- How to fill sponge cake
How to make sponge cake
Separate the yolks from the whites and whip the latter until stiff peaks.
Separately, whip the egg yolks with 6 tablespoons of boiling water.
Add the sugar and the finely grated lemon peel, continuing to whisk until the mixture is light and fluffy.
Sprinkle in the flour and baking powder, continuing to whip.
Finally, add the whipped egg whites and incorporate them into the mixture, stirring with a wooden spoon and moving from bottom to top.
Grease and flour a mold, then pour the mixture into it.
For cooking: in a static oven preheated to 180 ° C for 40 minutes. If you use a convection oven, the temperature must be lower (170 °) and about 30 minutes are enough.
Remove the sponge cake from the mold and let it cool on a wire rack before using it as required by the recipe you prefer.