How to make a good sponge cake, cooking it, keeping it light and moist when making cakes, pastries and logs... The recipe and the tips for making successful sponge cake every time.
Making good sponge cake: how to cook it and keep it soft and light when making Swiss rolls, Yule logs and other cakes and pastries... The recipe and the tips for getting it right every time.
Sponge cake is an important part of many cakes and pastries. Quick and easy to make, it can be rolled, cut up and handled easily. You can also flavour it with chocolate or lemon or add almonds. The important thing is to keep it light and soft. In this recipe, I suggest adding a hint of ginger to it.
Ingredients:
125 g of flour
125 g of sugar
50 g of butter
4 eggs
10g of ginger (optional)
Beat the eggs and sugar together energetically until they make a ribbon (if you are using a spatula, the mixture should form a characteristic strip or ribbon as it falls off the spatula).
Sift half the flour into the mix, incorporate it delicately and then add the other half.
Proceed slowly, in two stages, and this will prevent the mix from collapsing if too much air gets into it when beating.
Finely grate the ginger into the melted butter and add.
Spread evenly onto a cooking mat or greaseproof paper that has been greased with clarified butter and place in the oven for 15/20 minutes at 180°C. (the sponge should have a nice yellow colour).
Remove from the oven, cover with a damp tea towel to prevent it getting hard while cooling.
Adding ginger, lemon zests or other ingredients to the melted butter allows the flavours to spread throughout the base.
