Sponge cakes
6 servings
30 minutes
Sponge cakes are the foundation of many desserts, from cakes to pastries. This recipe has roots in French cuisine, where airy dough became a symbol of sophistication. Tender, soft, and slightly sweet, they pair perfectly with creams, fruits, or chocolate. Butter adds richness while starch and baking powder provide lightness and airiness. The finished layers can be soaked in syrups to enhance their aroma. Their simplicity makes them indispensable in both classic baking and modern interpretations. Sponge cakes are the basis of culinary creativity that allows for the creation of masterpieces with unique flavors and textures.
1
Whip the butter with sugar and salt until fluffy.
- Butter: 300 g
- Sugar: 350 g
- Salt: pinch
2
Break the eggs one by one, continuously whisking.
- Chicken egg (large): 6 pieces
3
Mix the flour with starch and baking powder, and add it alternately with milk to the egg-butter mixture.
- Wheat flour: 300 g
- Starch: 100 g
- Baking powder (raising agent): 15 g
- Milk 3.5%: 100 ml
4
Line the mold with paper and grease the bottom with oil.
- Butter: 300 g
5
Pour the batter and send it to a preheated oven at 180 degrees for 25-30 minutes.
6
Take out, let cool, and cut into layers.
