We are fast approaching to a new Easter with restrictions.
This year, maybe more than the last one, we really need to think about something different from Covid and red zones; for me the natural distraction is cooking/ baking so here we are.
Last week end hubby came with something different from ” cook and bake whatever you like, it’s up to you” and made a specific request.
This is the kind of thing that makes me happy!
He asked for a sponge cake, filled with mascarpone cream and sinked in chocolate.
So, after a long time, I made a sponge cake base and I have to say it turned out great!
Sponge cake is a basic recipe everyone in love with pastry has to know, it’s really easy but you need a stand up mixer or an elettric beater as the air incorporated into the eggs is the secret for a thick, foamy sponge cake.
Let’s jump to the recipe, under the recipe I’ll add a photo of the naked sponge cake to give you a better look, in the recipe notes I’ll put the quantities for the cream and the icing.
Sponge cake, traditional recipe for a soft and perfect cake.
- 3 eggs ( about 180 g in total)
- 3 yolks ( about 90 g in total)
- 160 g caster sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 70 g plain flour
- 95 g potato starch
- Beat eggs, sugar, salt and vanilla at maximum speed using an electric or stand mixer.You have to end up with a foamy, light yellow cream, more than doubled the original size of the ingredients.
- Sift in flour and potato starch together, folding with a spatula while you add them, take care to make no lumps.
- Pour the batter into a buttered baking tin and put in the middle shelf of the oven, already hot at 360°F ( conventional oven, not fan assisted!)
- Bake for 35-40 minutes, it's ready when a toothpick, inserted, exit clean but do not open the oven before 30 minutes or your sponge cake will collapse!