Sponge Cake: a soft and versatile base, loved all over the world. Its classic recipe, with just three ingredients, is a cornerstone of pastry.
With only 20 minutes of preparation and 35 minutes of baking, you get a delight that enchants the palate. Although each slice provides about 450 calories, its light flavor convinces everyone to have a taste.
Here is the best recipe to make an authentic Sponge Cake: easy, quick, and irresistible. A perfect dessert for any occasion that lends itself to numerous creative variations.
Recipe Notes
- DIFFICULTY: Easy to prepare
- ADVANTAGES: Only 450 calories per serving
- DISADVANTAGES: Long cooking time (35 min)
- PREPARATION: 20 minutes of quick preparation
- NUTRITIONAL NOTES: Caloric but delicious
- SUITABLE FOR: Any special occasion
Notes on the recipe ingredients
Let’s discover together the key ingredients for a perfect Sponge Cake:
- Whole Eggs and Egg Yolks: Essential for softness, at room temperature.
- Sugar: Balanced sweetness, can be adjusted to taste.
- Grated Lemon Zest: Fresh and natural aroma, don’t overdo it.
- Flour and Cornstarch: Mix for a light and airy structure.
- Melted Butter: Adds moisture, but use it in moderation.
Nutritional Values of the Classic Recipe
This traditional sweet preparation offers a series of nutritional aspects to consider:
- Source of energy: With 450 calories per serving, the dish provides a high amount of energy, ideal for those in need of a caloric boost.
- Proteins and fats: Thanks to the eggs and melted butter, the recipe is rich in proteins and fats, which contribute to satiety and the maintenance of body tissues.
- Simple sugars: The high content of sugar rapidly increases blood glucose levels, something to consider for those following a low-calorie diet or for diabetics.
- Vitamins and minerals: The grated lemon zest, besides providing aroma, brings vitamin C and potassium.
In summary, although the dish can be energetic and satisfying, it is advisable to consume it in moderation due to its high caloric and sugary content.
Classic Sponge Cake: Easy & Delicious
Ingredients
- 5 Whole eggs
- 2 Egg yolks
- 150 g Sugar
- 1/2 tbs. Grated lemon zest
- 150 g Flour
- 30 g Cornstarch
- 90 g Melted butter
Instructions
- In a cauldron kept in a bain-marie, whisk the whole eggs, egg yolks and sugar until warm. It is important that the water in the water bath does not boil.
- Remove the bowl from the water and, when the mixture is cold, whisk it again, alternately, in a circular motion and from top to bottom, so that the mass swells.
- Mix the flour and cornstarch together, then slowly drop them onto the puffy mixture, taking care to stir with a spatula or wooden spoon so that the ingredients are well blended.
- Now add the melted butter, making sure it is not hot, very slowly, and the lemon zest, stirring to incorporate them into the mixture.
- Pour the preparation into one or more buttered cake pans and bake in a hot oven.
Notes
Creative Variations of Soft and Light Desserts
The Sponge Cake, with its airy structure and delicate taste, offers endless possibilities for those who love to experiment in the kitchen. One of the most delicious variations involves adding cocoa to the dry mixture to obtain a chocolatey base perfect for filling with whipped cream or mascarpone cream. For those who love citrus flavors, replacing lemon zest with orange zest or adding an exotic touch with vanilla extract can completely transform the taste experience.
Those looking for healthier options can reduce calories by replacing some of the sugar with natural sweeteners like agave syrup or using whole grain flours instead of traditional refined white flour. Finally, for a gluten-free version suitable for celiacs, specific gluten-free flours can be used without compromising the typical softness of the dessert.
Frequently Asked Questions
Some frequently asked questions from our readers.
How can I prepare the Sponge Cake correctly?
To prepare the Sponge Cake correctly, make sure to carefully follow the instructions of the process. It is important to beat the eggs well with the sugar, gently fold in the flour and cornstarch, and add the melted butter at room temperature.
What should I do if I don’t have cornstarch for this recipe?
If you don’t have cornstarch, you can replace it with an equivalent amount of flour in the Sponge Cake recipe. Keep in mind that the consistency may vary slightly.
What type of cake pan should I use to bake the Sponge Cake?
You can pour the Sponge Cake batter into one or more greased cake pans, preferably of medium diameter to ensure even baking.
