With classic sponge cake recipes, making a delicious dessert couldn't be simpler. You just pick one of the options on alittlelunch.com and add the cream and filling to your taste! You can make a sponge with vanilla sugar, cocoa, or chocolate, in the oven or in a slow cooker.
For the sponge batter to come out voluminous, you need to follow
a few simple rules
.
1. The flour must be sifted before you start.
2. The whites and the yolks with sugar are beaten separately.
3. Fold the flour into the egg-and-sugar mixture gradually, in small portions.
4. For the first 25 minutes, while the sponge is in the oven, don't open it. Otherwise the batter may sink.
The five most common ingredients found in classic sponge cake recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Flour | 325 | 12 | 1 | 67 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Vanilla sugar | 379 | 0 | 0 | 99.8 |
| Cocoa powder | 374 | 24.2 | 17.5 | 32 |
The most common and inexpensive recipe for sponge layers:
1. Divide the sugar into two parts and beat one part with the yolks and the other with the whites.
2. Stir a third of the resulting whipped whites into the yolks.
3. Add a third of the flour and mix everything thoroughly.
4. Gradually add the rest of the ingredients.
5. Pour the sponge batter into a baking pan.
6. Preheat the oven to 180 C.
7. Bake for about 40 minutes.
8. Let it cool at room temperature.
The five fastest classic sponge cake recipes for cakes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Classic Genoese chocolate sponge cake | 45 min | 239 | +44 |
| Classic chocolate sponge cake | 45 min | 297 | +68 |
| Classic egg sponge | 45 min | 248 | +77 |
| Classic sponge cake in the oven | 1 hour | 250 | +1120 |
| Classic sponge cake with cocoa | 1 hour 20 min | 293 | +45 |
Useful tips:
• If you grease the bottom of the pan with butter and then dust it lightly with semolina, the sponge won't stick to the bottom after baking.
• You can add some chopped walnuts or almonds to the batter.
• Before splitting the sponge into separate layers, it's best to let it rest for at least 12 hours after baking.