The classic Italian sponge cake. A fundamental base for layered cakes, entremets, and filled pastries.
Preparation time: 25 minutes
Baking time: 40 minutes
Difficulty: Intermediate
Yield: 1 sponge, Ø 22–24 cm
Ingredients
- 150 g fine caster sugar
- 75 g pastry flour (Type 00, well-sifted)
- 75 g potato starch (well-sifted)
- 5 whole eggs (medium, room temperature)
- 1 pinch fine salt
- (Optional) seeds of 1 vanilla bean
Method
- Whipping the eggs
- Place the whole eggs and salt into the bowl of a planetary mixer fitted with the whisk attachment.
- Whip on medium-high speed for 15 minutes until the mixture has tripled in volume, is pale in color, and forms stable ribbons when lifted.
- Incorporating sugar
- Gradually add the sugar in a steady stream while continuing to whip for an additional 5 minutes.
- The final mass should be airy, glossy, and stable.
- Dry ingredients
- Combine the sifted flour and potato starch. Sift again directly over the egg mixture to ensure maximum aeration.
- Folding
- Using a large rubber spatula, gently fold the dry ingredients into the egg foam in 3–4 additions.
- Work delicately from the bottom upwards, rotating the bowl, to preserve as much air as possible.
- Moulding
- Pour the finished batter into a 22–24 cm round mould, previously buttered and floured, or lined with baking parchment.
- Level the surface with a spatula without knocking out the air.
- Baking
- Bake in a static oven preheated to 160 °C for approximately 38–42 minutes.
- Do not open the oven door during baking. The sponge is done when golden brown and slightly detached from the sides of the pan.
- Cooling
- Switch off the oven, open the door slightly, and allow the sponge to cool gradually for 5 minutes inside.
- Unmold onto a wire rack and allow to cool completely before removing from the baking pan.
Technical Notes
- No baking powder required: Properly whipped eggs are sufficient to achieve volume and rise.
- Storage: Wrap the cooled sponge in cling film to prevent drying. Keeps at room temperature for 2–3 days.
- Flavoring: The seeds of a vanilla bean may be incorporated into the eggs during whipping.
- Variations: The potato starch may be replaced with flour for a firmer crumb structure, though the classic formula ensures a lighter and more delicate sponge.
- Use: Ideal as a base for layered cakes, entremets, tiramisù, and traditional Italian pastries.
