Sponge Cake
From pmannion 11 years ago
- 40 min to make
- Serves 2x18cm round
French joconde-style cake – no need to separate the eggs. You will need a good thermometer (or finger). Cake flour is best as is low in protein and makes a lighter cake (but plain flour works fine). Substitute a couple of tablespoons of flour for custard powder or cocoa for extra flavour / colour. Read more Photo is 2x18cm cakes (1 batch) with whipped cream and fruit. See less
Ingredients
- 6 eggs shopping list
- 150g caster sugar shopping list
- 150g plain flour shopping list
How to make it
- Preheat oven to 180ºC.
- Mix eggs and sugar continuously in a bain marie until mixture reaches 43ºC. (Becomes very thin and incorporates air much better).
- Beat mixture on maximum speed for 10 minutes until has x3 in volume (don't beat for less).
- In 10 minutes of beating: triple sift flour, line base of 2x18cm rounds cake tins with baking paper. Do not grease tins, otherwise sponges will not rise.
- Fold flour into meringue in two batches, working quickly to minimise volume loss.
- Pour into tins and bake for ≈20 minutes, until sponges are lightly browned and spring back on percussion.
- Cool in tins. Once cooled, use a sharp knife around the edge to loosen. Invert onto cooling rack.
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