Sponge Cake
MediumIngredients for one cake
- 6 eggs
- 130 g of granulated sugar
- seeds from a vanilla bean
- grated zest of half an untreated organic lemon
- a pinch of salt
- 150 g of soft wheat flour 00
- 30 g of potato starch
Method
Crack the eggs and pour them into the mixer bowl. Add the sugar, the seeds of the vanilla bean and the grated lemon zest. Start whipping the ingredients, slowly and gradually increasing the speed, continue whipping the mixture for about 10 minutes until the dough falls from the whisk and onto the whipped contents below.
Mix the flour with the starch and sift a third directly onto the whipped mixture.
With a silicone spatula, mix from the bottom upwards in order to keep the mixture together.
Add another third of the remaining flour while continuing to mix.
Finish by adding the last third of sifted flour.
Pour the dough into a mold with the bottom lined with baking paper or buttered and floured.
Bake the sponge cake in a preheated oven at 180 ° C if static (160 ° C if ventilated) for 40 minutes. During cooking, do not open the door as this will prevent the cake from deflating.
The sponge cake will keep well for a few days at room temperature wrapped in a sheet of food foil so that it does not dry out.
If you have to use the sponge cake in slices, it is convenient to prepare it the day before so that it partially loses its softness.
To make a chocolate sponge cake, simply replace the potato starch with cocoa.
