Simple European Sponge Cake. I love this sponge cake recipe. It's easy and you can make hundreds of different cakes with this base. This is a classic European sponge cake (aka Genoise).
It is very versatile β it can be eaten plain, it can be flavored and soaked with extracts or liqueurs, it can even be filled with whipped cream or buttercream, or it can be topped with jam. If your baking pan is not very deep, use parchment paper. Trace the bottom of the pan on a piece of parchment paper. You can cook Simple European Sponge Cake using 5 ingredients and 4 steps. Here is how you cook that.
Ingredients of Simple European Sponge Cake
- Itβs 1 cup of flour.
- Itβs 1 cup of sugar.
- You need 6 of large eggs room temperature.
- You need 1/2 tablespoon of Vanilla flavour.
- You need 1/2 teaspoon of baking podwer.
The European sponge cake is a light and airy cake that contains three basic ingredients: eggs, sugar, and flour. It is very versatile β it can be eaten plain, it can be flavored and soaked with extracts or liqueurs, it can even be filled with whipped cream or buttercream, or it can be topped with jam, preserves, curd, or fruit purees. This is a classic European sponge cake (aka Genoise) and is used throughout Europe. Once you have this recipe down (which is truly simple and you'll memorize it after a couple rounds), you'll be.
Simple European Sponge Cake step by step
- In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 4 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 10-15 minutes until thick and fluffy..
- Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter..
- Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350ΛF for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (hereβs the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife..
- His cake broke into two cos he didn't have the patience to allow run the knife through properly. But the cake so fluffy, so light and so good. Kudos to my Butterscoth πππ€.
Marble Cake β Chocolate and yellow sponge cake mixed together with a sour cream frosting.; Kiev Cake β Sponge Cake combined with Hazelnut Meringue, Russian Buttercream, and Tart Cherries.; Tiramisu Cake β Bailey's soaked cake layers and delicious Tiramisu cream.; Rum Balls β a combination of Russian Buttercream and Yellow Sponge cake. Many Eastern European desserts start with sponge cake and this moist version tops them all. Easy European sponge cake Hanging out with Alex. A Victoria Sponge is said to have been the favorite sponge cake of Queen Victoria. Layered with jam or custard, or dusted with confectioners' sugar, this unfussy sponge cake makes for a simple and elegant dessert.
