There are different methods of making sponge cake. Some are pointlessly more complicated than others bearing the same results, and some make for actual variation such as chocolate sponge cake, sponge cake with or without citrus components, chocolate chips, substitutes for eggs and what have you.
This recipe is just for sponge cake. Not a fancy cake or tartlet, but rather just the sponge cake that you need to make fancy cakes and tartlets.
Example pictures:
http://www.wunderkessel.de/galerie/data/653/Biskuit_und_Karameleis_006.JPG
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGjeCB27Ad39sGrUArWsC2Q7ITjGa7EIJDDFHHYIgUxmCZUjF2kpfDvMZThDKevdcca86wVDhvP9W_H8BMmHzg30yiyIf0GdIdmFr8P4JyPgE_NP8GKVRq8ypY97XuoZpwJwuK0Mcv8vv/s1600/biskuit+nach+chefkoch+3.jpg
It's simple and quick:
Tools:
Bowls
A kitchen scale
A soft spatula (rubber or silicone)
Spoons
Sieve
A cake tin or baking tray with high edges
Baking paper
A whisk (better two) or a whisk and a handheld stirring device
A grater
Ingredients:
4 eggs (200 g)
100 g sugar
50 g flour
50 g starch
1 organic lemon
Preparation:
0.
Measure all the ingredients.
Prepare your cake tin or baking tray with baking paper.
1.
Heat up the oven to 170° Celsius and separate the eggs. (2 or 3 bowls)
(If you are unsure with separating eggs, there's a tip for you at the end.)
Wash the lemon and grate off a bit of its skin very finely. (Grater)
2.
Stir the egg yolks with the lemon skin and 2/3 of the sugar into a foam. (Whisk)
3.
Beat the egg whites, add the rest of the sugar in small amounts into them and beat it all into a stiff foam. (Second whisk or the handheld stirrer - If you use the whisk you used for the egg yolks, you have to wash it thoroughly before. Otherwise the fat from the egg yolks will prevent the whites from stiffening.)
4.
Mix the white foam with the yolk foam. (Scrape it into the yolk bowl with the rubber spatula, then stir with whisk.)
5.
Sift the flour and starch into the mass and fold them in. (Sieve, whisk)
6.
Pour/Scrape the mass into your baking tin or tray, even out the surface very carefully and put it into the oven right away.
If you use a cake tin with about 26 cm ⌀ it will take about 30 minutes or less.
If you use something larger, like a regular baking tray, it will take roundabout 15 minutes.
Check the sponge's colour, NEVER poke it with a toothpick or a fork! And keep the oven door closed so the temperature remains stable.
As a rule of thumb, a flat, spread out sponge is done when it's golden,
a high, thick sponge is done when it's light brown.
You can always pop it back into the oven if you think it's too mushy.
However, if you WANT it soft (e.g. for a cream roll), then of course take it out before it gets too brown.
----
Tips:
Separating eggs: To be safe, you can use 1 bowl for the yolks, 1 for the clean egg whites and a third one to drop the egg whites in while you're still separating the egg. This way it's not so bad if you break one yolk and contaminate the white, because you can just put the one egg away for a scrambled egg and try again. When you're successful, drop the yolk into the yolk bowl and empty your "trying" bowl with the one egg white into the clean egg white bowl.
The agent that makes the sponge cake grow big and fluffy is air. The air bubbles are separated by the egg protein. The lipids in butter, margarine or oil in the mass would destroy a sponge cake. This is why there's no fatty ingredient here. The air bubbles are also the reason why you should never poke holes or cut into the mass. It would destroy the integrity.
In order to make chocolate sponge cake, you can simply substitue part of the flour with cocoa. Bear in mind that cocoa is fatty, so don't use too much.
If you cut the sponge cake into shape you'll have leftovers. You can keep these and make tiramisu with them.
----
Enjoy making your own fancy pastry!
This recipe is just for sponge cake. Not a fancy cake or tartlet, but rather just the sponge cake that you need to make fancy cakes and tartlets.
Example pictures:
http://www.wunderkessel.de/galerie/data/653/Biskuit_und_Karameleis_006.JPG
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGjeCB27Ad39sGrUArWsC2Q7ITjGa7EIJDDFHHYIgUxmCZUjF2kpfDvMZThDKevdcca86wVDhvP9W_H8BMmHzg30yiyIf0GdIdmFr8P4JyPgE_NP8GKVRq8ypY97XuoZpwJwuK0Mcv8vv/s1600/biskuit+nach+chefkoch+3.jpg
It's simple and quick:
Tools:
Bowls
A kitchen scale
A soft spatula (rubber or silicone)
Spoons
Sieve
A cake tin or baking tray with high edges
Baking paper
A whisk (better two) or a whisk and a handheld stirring device
A grater
Ingredients:
4 eggs (200 g)
100 g sugar
50 g flour
50 g starch
1 organic lemon
Preparation:
0.
Measure all the ingredients.
Prepare your cake tin or baking tray with baking paper.
1.
Heat up the oven to 170° Celsius and separate the eggs. (2 or 3 bowls)
(If you are unsure with separating eggs, there's a tip for you at the end.)
Wash the lemon and grate off a bit of its skin very finely. (Grater)
2.
Stir the egg yolks with the lemon skin and 2/3 of the sugar into a foam. (Whisk)
3.
Beat the egg whites, add the rest of the sugar in small amounts into them and beat it all into a stiff foam. (Second whisk or the handheld stirrer - If you use the whisk you used for the egg yolks, you have to wash it thoroughly before. Otherwise the fat from the egg yolks will prevent the whites from stiffening.)
4.
Mix the white foam with the yolk foam. (Scrape it into the yolk bowl with the rubber spatula, then stir with whisk.)
5.
Sift the flour and starch into the mass and fold them in. (Sieve, whisk)
6.
Pour/Scrape the mass into your baking tin or tray, even out the surface very carefully and put it into the oven right away.
If you use a cake tin with about 26 cm ⌀ it will take about 30 minutes or less.
If you use something larger, like a regular baking tray, it will take roundabout 15 minutes.
Check the sponge's colour, NEVER poke it with a toothpick or a fork! And keep the oven door closed so the temperature remains stable.
As a rule of thumb, a flat, spread out sponge is done when it's golden,
a high, thick sponge is done when it's light brown.
You can always pop it back into the oven if you think it's too mushy.
However, if you WANT it soft (e.g. for a cream roll), then of course take it out before it gets too brown.
----
Tips:
Separating eggs: To be safe, you can use 1 bowl for the yolks, 1 for the clean egg whites and a third one to drop the egg whites in while you're still separating the egg. This way it's not so bad if you break one yolk and contaminate the white, because you can just put the one egg away for a scrambled egg and try again. When you're successful, drop the yolk into the yolk bowl and empty your "trying" bowl with the one egg white into the clean egg white bowl.
The agent that makes the sponge cake grow big and fluffy is air. The air bubbles are separated by the egg protein. The lipids in butter, margarine or oil in the mass would destroy a sponge cake. This is why there's no fatty ingredient here. The air bubbles are also the reason why you should never poke holes or cut into the mass. It would destroy the integrity.
In order to make chocolate sponge cake, you can simply substitue part of the flour with cocoa. Bear in mind that cocoa is fatty, so don't use too much.
If you cut the sponge cake into shape you'll have leftovers. You can keep these and make tiramisu with them.
----
Enjoy making your own fancy pastry!
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