Soft Sponge Cake

Ingredients

• 6 eggs (at room temperature)
• 225 g sugar
• 225 g flour (sifted)
• butter (for greasing the pan)
• parchment paper (one sheet for the bottom of the pan)

Steps

1. 1

   Bring the eggs to room temperature, if necessary. Prepare a 22 cm cake pan by greasing it and placing a sheet of parchment paper on the bottom.

2. 2

   Place the eggs and sugar in a large bowl. Beat them with an electric whisk or stand mixer for at least 15 minutes.

3. 3

   Check that the mixture is risen and foamy and that, when lifted, it leaves a mark that remains on the surface.

4. 4

   Sift the flour. Fold it gradually into the mixture using gentle bottom-to-top movements.

5. 5

   Once all the flour has been incorporated, stop mixing and transfer the batter to the prepared pan. Do not tap the pan or level the batter: it will settle on its own during baking.

6. 6

   Bake in a preheated fan oven at 170 °C for approximately 45 minutes.

7. 7

   Remove the sponge cake from the oven and unmold it once it has cooled slightly.

8. 8

   If you need to cut it, wait until the next day: in the meantime, it will firm up a little more.

Notes

The creator says that the sponge cake can be frozen and used later, but does not specify how. She suggests cutting it the next day to make it more compact. It can be used for zuppa inglese, tiramisu, or birthday cakes. The automatic transcript contains an inconsistency regarding the baking time; the on-screen text and the explicit statement indicate approximately 45 minutes.

Nutrition per serving

• dessert
• Italian
• baked
• vegetarian
• contains gluten
• contains dairy
• cake