(Sponge cake - Authentic Italian recipes)
- For a 22,5 cm (9in) cake tin
- 5 eggs
- 150 g (5 1/2 oz) sugar
- 150 g (5 1/2 oz) white flour
- A pinch of vanilla powder (if you like)
- A pinch of salt
- Finely grated zest of half a lemon
- Time:
preparation: 25 minutes
cooking: 30-35 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
This cake contains no raising agents: the light airy texture relies on the air beaten into eggs. As the air expands in the heated oven, the cake rises. So you have to beat for a long time your mixture of eggs and sugar: remember, don't get tired to beat!
Prepare and butter the cake tin. Preheat oven to 180°C (350°F).
Meanwhile whisk the eggs, sugar and the vanilla powder to the ribbon stage. In other words: when you lift the whisk out of the bowl, the mixture should fall, leaving a "ribbon-like" trail on the surface of the mixture.
Put the flour and salt in a colander and sift it on the mixture as gently as possible, stirring with a wooden spoon.
Pour the mixture into the tin and bake about 30 minutes, until center springs back when touched lightly with a fingertip. Don't open the oven during cooking time.
Let the cake cool in the oven.
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Last update
02/01/2010
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