Basic Sponge Cake

This is the traditional way of preparing a cake. It is the base of many cakes and tortes. I like it because it is light and soft, and goes well with all kinds of fillings. Its versatility make it very useful and of  great help when you need to make a quick dessert. If you follow the directions of the recipe is not at all difficult to prepare and it always bakes perfectly. You can also call it Genoese cake. Happy Baking!!!

Receta en español: Bizcochuelo.

Butterless Sponge Cake Recipe

Yield: One 8 ½ inch single layer cake (½ pound)

5 eggs
½ cup + 2 tablespoons of granulated sugar (125 g)
1 cup of flour (125 g)

1. Grease and flour a round cake pan 10’’, placing wax paper (wax paper) in the bottom for a better mold release cake.

2. Sift flour, set aside. In a bowl beat the egg yolks with sugar until creamy and pale yellow. In another bowl beat the egg whites until stiff and fold into the yolks and sugar mixture.

3. Add the flour in form of rain (I sprinkle it with a sieve over egg whites and yolks mixture). Fold with wooden spoon or spatula.

4. Bake at 350 ° F (175°C) for 30-40 minutes. When toothpick comes out clean it’s done. Let cool and serve.

a) While baking the cake shrinks a bit, it comes out of 8 ½ inches wide and 1 inch tall. (Equivalent to a single layer ½ pound cake. To make a two layered ½ pound cake  bake in a 7" baking pan, and then torte into a layers. See: Cake leveling and Torting.

b) If you want make a 1 lbs. cake, double the recipe and bake in two 10" pans.

c) This cake goes well with Italian meringue, Dominican frosting or any other frosting or cream of your choice. I have yet to try it with fondant.

d) You can add 1 teaspoon of flavoring (extract) of vanilla, anise or rum.

Be shepherds of God's flock that is under your care, serving as overseers—not because you must, but because you are willing, as God wants you to be; not greedy for money, but eager to serve; - 1 Peter 5:2.

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