You have not had any luck with baking sponge cakes? That’s over now! We show you the simple and quick Basic Sponge Cake so that it always works from now on.
Why does my sponge cake collapse in the middle?
On the one hand, it may be because the beaten egg whites have been beaten too long, contain too much air and this escapes after baking. A nice creamy consistency of the egg whites is quite sufficient. Also, it’s best to bake the sponge dough in a well preheated oven right after making it, so it doesn’t lose its airiness.
What is the best way to store sponge cake layers?
If you want to pre-bake the sponge cake layers, you should fill the sponge cake airtight into a large freezer bag or a fresh-keeping tin after it has cooled completely. This will keep it fresh at room temperature for several days.
Ingredients for Basic Sponge Cake:
Basic Sponge Cake recipe for 1 springform pan (Ø 26 cm):
125 g sugar
1 pinch of salt
90 g flour
1 heaping teaspoon of baking powder
Line the bottom of a springform pan with baking paper. Separate the eggs. Beat the egg whites with the whisk of a hand mixer until stiff. Add the sugar and salt.
Carefully fold the egg yolks into the beaten egg whites, one at a time, using a whisk. Mix flour and baking powder, sift onto the egg cream and fold in carefully. Pour batter into springform pan and smooth out.
Bake in the preheated oven 300°F for 15-20 minutes until light brown in color. Remove sponge cake from oven and let cool in the pan on a cooling rack.
Carefully remove the base from the pan and peel off the baking paper. Cut sponge cake base once horizontally and fill or top with fruit and cream.
Tip: For 3 cake layers or 1 large tray you need 5 eggs, 150 g flour and 2 tsp baking powder. All other ingredient amounts remain the same.
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