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Author Notes: This sponge cake is typically filled with pastry cream or whipped cream (sometimes flavoured), preserves, and/or fresh fruit. This recipe is a more modern and lighter version than the classic recipe which requires fewer eggs (250 gms). This can also be made into a chocolate sponge cake by adding 30 grams cocoa and reducing the flour to 145 grams. —woo wei-duan
- 6 XL eggs (300 gms)
- 3 XL egg yolks (75 gms)
- 250 grams caster sugar
- 175 grams 00 or cake flour, sifted
- 75 grams potato starch (fecola di patate), sifted *can substitute with 00 or cake flour
- 1 pinch salt
- 100 grams unsalted butter, melted
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- 1 lemon zested (optional)
- Heat the oven to 170 C.
- Grease and paper a 23cm cake tin that is 4.5 cm tall.
- Whisk together the eggs, yolks, and the sugar in a sauce pan.
- Heat the sauce pan over medium heat whisking constantly until the mixture reaches 45°C.
- Remove from the heat. Using a handheld mixer or a standing mixer with the whisk attachment, mix together the eggs and the sugar on high continually until the mixture has turned a light tan colour, has at least doubled in volume, has consisten-cy like foam and when you pick up a spoonful and drop it on top it does not sink immediately back into the mixture, about 15 minutes. Add the vanilla and/or lemon zest.
- Sift together the flour and the potato starch.
- Add two large spoonfuls of the egg mixture to the flours and stir to mix well.
- Fold this mixture into the rest of the egg mixture using a silicone or rubber spatula, ensuring that you are scraping the bottom of the bowl each time.
- When the flour is well incorporated and there are no clumps, drizzle in the melted butter around the edges of the bowl. Use the spatula to gently incorporate the butter.
- Pour into the prepared tin.
- Bake for 25-30 minutes or until the top when pressed offers resistance and a skewer insert-ed into the centre comes out clean. Remove from the pan and cool on a wire rack. When cool use a long serrated knife, unflavoured dental floss, or a wire cake cutter to cut the cake in half horizontally to be filled.