Sponge Cake #2 Recipe

This is a "real" Sponge Cake according to our definition. This takes longer to make than our Sponge Cake 1 Recipe, but the result is a thicker and spongier cake.

I was just experimenting to see how the sponge cake itself would come out, and when I started I didn't have a particular final flavor in mind. As you can see it is rather thick, so I finally ended up filling it with mascarpone and whipped cream, and topped it with berry sauce.

You can supposedly make a Sponge Cake with the same ingredients but using highly-whipped whole eggs. I'll try that variation in a future experiment.

Before You Begin

Ingredients

• 300 grams (6 whole) Eggs at room temperature, separated. It is easier to separete the eggs while cold.
• 180 grams (1 1/2 cup) Cake Flour or All-purpose Flour.
• 201 grams (1 cup) Granulated Sugar, divided.
• 2.85 grams (1/2 tsp) Salt.

Preparation

1. Preheat oven to 180°C (about 350°F).
2. Separate Egg Yolks and Egg Whites being careful not to get any yolk into the whites. Separation is easier when the eggs are cold, but allow the eggs to warm up to room tempeature before proceeding.
3. In a medium-size bowl, measure out the Flour and Salt, and sift together.
4. In a second bowl, whip the Egg Yolks until frothy. Then add half the Sugar, and continue whipping until the mixture becomes light yellow and roughly triple in volume.
5. In a third bowl, we're basically going to be making Meringue. Whip the Egg Whites at low speed until you can form soft peaks, about 5 minutes. Add the remaining half of the Sugar, and continue whipping until you can form hard peaks. Hint #1: If it is humid, premix 1 tsp of Cornstarch into the Sugar before adding the Sugar to the Egg Whites. Hint #2: Add 1/2 tsp of Cream of Tartar or 1 tsp of White Vinegar at the end to help the Meringue hold its shape.
6. Add the Egg Yolk mixture into the Flour mixture, mixing just until incorporated.
7. Fold the Egg White mixture into the Flour and Egg Yolk mixture, 1/3 at a t time.
8. Line the bottom of your cake pan with some baking paper; there is no need to grease the pan. Then scoop the batter into the pan.
9. Bake at 180°C (about 350°F) for 40 minutes or until golden brown. My oven is hot, so I cover the top with a piece of foil after 30 minutes.
10. Cool on a wire rack.
11. After cooling you can slice this in half horizontally if you want to make a layer cake.

Summary