Basic Sponge Cake

Yield: 8x8 inch shallow square pan

1/3 c (42 g) all purpose flour
pinch of salt
2 eggs
1/4 c sugar
2 T (28g) butter, melted and cooled

  • Combine flour and salt. Set aside.
  • On a double boiler, beat the eggs and sugar manually until warm to touch. Remove from the double boiler; using a mixer, beat the eggs until it is pale and thick.
  • Fold in the flour mixture.
  • Just before the flour mixture is fully incorporated, slowly pour the melted butter at the side of the bowl then fold until everything is combined.
  • Pour the mixture on your baking tray that has been greased and lined.
  • Bake at a 450 F preheated oven for 6 minutes or until the sponge springs back when pressed lightly.
  • Use sponge as desired. For Swiss rolls, fill sponge with desired filling, and roll away!
*Variation: Chocolate sponge - reduce all purpose flour to 29 g, then add 12 g of cocoa powder. For the procedure, combine the cocoa powder together with the flour and salt.

**Recipe adapted from Martha Stewart

Bon appétit,

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