This recipe offers a very light and airy sponge cake. The eggs and sugar are gently heated before whipping, which helps the mixture achieve maximum volume and creates a more stable foam.
This recipe offers a very light and airy sponge cake. The eggs and sugar are gently heated before whipping, which helps the mixture achieve maximum volume and creates a more stable foam.
Make the sponge: Place 4 eggs, 3 yolks, 250 grams (9 oz) of sugar and 2 teaspoons of vanilla sugar in a bowl. Place over simmering water and heat to 40°C (105°F), stirring constantly. Heating the eggs and sugar before whipping helps the mixture achieve maximum volume and creates a more stable foam.
Transfer the mixture to the mixer and whip on high speed for about 10 minutes, until increased in volume and stiff. Sift 250 grams (9 oz) of flour into the mixture and fold gently.
Mix some of the cake batter with 80 grams (3 oz) of melted butter, and fold back into the sponge batter until incorporated.
Transfer to a 24 cm (9 inch) cake pan lined with parchment paper and brushed with butter.
Bake at 180°C (350°F) for 30 minutes. Test for doneness – an inserted skewer should come out clean. Cool slightly, invert onto a rack, unmold and cool completely for a few hours. Assemble a delicious cake with this vanilla sponge! Fill it with white chocolate & caramel mousse, chocolate Bavarian cream, Italian buttercream or caramel frosting.
By Daniella
Автор Daniella
Автор Daniella
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