Sponge cake, traditional recipe for a soft and perfect cake.
For a round cake tin, 10 inches diameter.
Servings: 8
- 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!
I filled this cake with a cream made with 500 g mascarpone cheese, 200 g sweet condensed milk, 250 g whipped cream, mixed.
I covered the cake melting dark chocolate with a couple tablespoons of butter.