Often, when I need a simple cake base, I return to this recipe. It's that classic type of sponge with separated eggs that rises beautifully and holds up well to fillings. I usually make it in a 27 cm diameter pan, with higher edges, about 5 cm. It's not picky about ingredients and is easy to adapt if I want to change something.
Quick Info
Total time: approx. 1 hour 40 minutes (including slow cooling in the oven)
Preparation time: 15-20 minutes
Baking time: 40 minutes
Servings: 10-12, depending on how thick you slice the cake
Difficulty: medium (mainly due to beating the egg whites)
Recipe type: cake base, homemade pastry base
Ingredients
5 country eggs (or as fresh as possible)
a pinch of salt
10 tablespoons sugar (heaped)
10 tablespoons flour (heaped; for cocoa sponge, 8 tablespoons flour + 2 tablespoons cocoa)
5 tablespoons cold water
vanilla or other essence to taste
a little butter (for greasing the pan)
baking paper
Preparation Method
1. Start by separating the eggs. Put the egg whites in a large bowl, the yolks separately.
2. Sprinkle a pinch of salt over the egg whites and start beating them with a mixer or whisk. When soft peaks begin to form, add the sugar in 3-4 batches and continue mixing until you achieve a stiff, glossy foam.
3. Gradually incorporate the yolks, then the cold water. Mix everything with a wooden spoon, with wide movements from bottom to top, so that the air in the mixture is not lost.
4. Preheat the oven to 180°C, so it's hot when you finish the mixture.
5. Add the flour (or flour and cocoa, if you want the cocoa version) in 2-3 batches, mixing gently with the wooden spoon, so that no lumps remain. It's important not to beat or mix aggressively to keep the mixture airy.
6. Prepare the pan: grease well with butter, then place baking paper on the bottom and, if you want, on the sides as well.
7. Pour the mixture into the pan. Level the surface gently.
8. Place the pan on the middle rack in the preheated oven at 180°C. Bake for 40 minutes. For the first 15 minutes, do not open the oven door at all, to prevent the cake from collapsing.
9. After 40 minutes, do the toothpick test: if it comes out clean from the center, it's done.
10. Turn off the oven but leave the cake in the oven with the door ajar for another 30 minutes to cool slowly. This helps prevent it from collapsing suddenly.
11. Remove the cake from the pan and peel off the baking paper when completely cool.
Why I make this recipe often
This cake base is fundamental for many pastries. It has an airy texture, is tall enough to cut into 2 or 3 layers, and doesn't taste bland if you use good eggs. It can be made in advance, keeps well in the fridge, and goes well with any cream or fruit.
Tips and Variations
Tips
Use room temperature eggs, they beat more easily.
Do not skip the slow cooling in the oven – it prevents the cake from collapsing.
If you don't have a scale, tablespoons work too, but they should be heaped, not leveled.
Substitutions
You can use orange, lemon, or rum essence, according to your preference.
For a cake without cocoa, keep only the 10 tablespoons of flour.
If you don't have butter, oil can be used to grease the pan, but butter helps with flavor.
Variations
With cocoa: add 2 tablespoons of cocoa and reduce the flour to 8 tablespoons.
The cake can also be cut and used for layer cakes, savarins, or roulades if baked in a rectangular pan.
Serving Ideas
It pairs well with any cream: vanilla, chocolate, mascarpone.
It can be soaked with fruit juice or simple sugar syrup if you want a moister cake.
Frequently Asked Questions
1. The cake came out too flat, why?
Usually, it's due to the egg whites not being beaten enough or if you mix too vigorously after adding the flour.
2. Can it be cut into multiple layers?
Yes, if you let it cool completely and have a long knife, you can cut it into 2 or even 3 discs.
3. How strong is the egg flavor?
If you use fresh eggs and add vanilla or another essence, the egg flavor is not dominant.
4. Can I use brown sugar or another type of sweetener?
Brown sugar may slightly change the texture and color of the cake. I do not recommend other sweeteners for this texture.
5. Can the cake be frozen?
Yes, after completely cooling, you can wrap it in foil and freeze it for 2-3 weeks.
Nutritional Values
Estimation for one slice from 10, without cream or syrup:
Calories: approx. 160 kcal
Protein: 4-5 g
Fat: 3-4 g (mainly from eggs)
Carbohydrates: 30-32 g
Values are indicative and vary depending on the ingredients used.
Storage and Reheating
The cake keeps well at room temperature, covered, for 1-2 days, or in the fridge for up to 4 days. It doesn't make sense to reheat it; it's best used at room temperature or straight from the fridge. If you froze it, let it thaw at room temperature, uncovered, so it doesn't get moist.
Quick Info
Total time: approx. 1 hour 40 minutes (including slow cooling in the oven)
Preparation time: 15-20 minutes
Baking time: 40 minutes
Servings: 10-12, depending on how thick you slice the cake
Difficulty: medium (mainly due to beating the egg whites)
Recipe type: cake base, homemade pastry base
Ingredients
5 country eggs (or as fresh as possible)
a pinch of salt
10 tablespoons sugar (heaped)
10 tablespoons flour (heaped; for cocoa sponge, 8 tablespoons flour + 2 tablespoons cocoa)
5 tablespoons cold water
vanilla or other essence to taste
a little butter (for greasing the pan)
baking paper
Preparation Method
1. Start by separating the eggs. Put the egg whites in a large bowl, the yolks separately.
2. Sprinkle a pinch of salt over the egg whites and start beating them with a mixer or whisk. When soft peaks begin to form, add the sugar in 3-4 batches and continue mixing until you achieve a stiff, glossy foam.
3. Gradually incorporate the yolks, then the cold water. Mix everything with a wooden spoon, with wide movements from bottom to top, so that the air in the mixture is not lost.
4. Preheat the oven to 180°C, so it's hot when you finish the mixture.
5. Add the flour (or flour and cocoa, if you want the cocoa version) in 2-3 batches, mixing gently with the wooden spoon, so that no lumps remain. It's important not to beat or mix aggressively to keep the mixture airy.
6. Prepare the pan: grease well with butter, then place baking paper on the bottom and, if you want, on the sides as well.
7. Pour the mixture into the pan. Level the surface gently.
8. Place the pan on the middle rack in the preheated oven at 180°C. Bake for 40 minutes. For the first 15 minutes, do not open the oven door at all, to prevent the cake from collapsing.
9. After 40 minutes, do the toothpick test: if it comes out clean from the center, it's done.
10. Turn off the oven but leave the cake in the oven with the door ajar for another 30 minutes to cool slowly. This helps prevent it from collapsing suddenly.
11. Remove the cake from the pan and peel off the baking paper when completely cool.
Why I make this recipe often
This cake base is fundamental for many pastries. It has an airy texture, is tall enough to cut into 2 or 3 layers, and doesn't taste bland if you use good eggs. It can be made in advance, keeps well in the fridge, and goes well with any cream or fruit.
Tips and Variations
Tips
Use room temperature eggs, they beat more easily.
Do not skip the slow cooling in the oven – it prevents the cake from collapsing.
If you don't have a scale, tablespoons work too, but they should be heaped, not leveled.
Substitutions
You can use orange, lemon, or rum essence, according to your preference.
For a cake without cocoa, keep only the 10 tablespoons of flour.
If you don't have butter, oil can be used to grease the pan, but butter helps with flavor.
Variations
With cocoa: add 2 tablespoons of cocoa and reduce the flour to 8 tablespoons.
The cake can also be cut and used for layer cakes, savarins, or roulades if baked in a rectangular pan.
Serving Ideas
It pairs well with any cream: vanilla, chocolate, mascarpone.
It can be soaked with fruit juice or simple sugar syrup if you want a moister cake.
Frequently Asked Questions
1. The cake came out too flat, why?
Usually, it's due to the egg whites not being beaten enough or if you mix too vigorously after adding the flour.
2. Can it be cut into multiple layers?
Yes, if you let it cool completely and have a long knife, you can cut it into 2 or even 3 discs.
3. How strong is the egg flavor?
If you use fresh eggs and add vanilla or another essence, the egg flavor is not dominant.
4. Can I use brown sugar or another type of sweetener?
Brown sugar may slightly change the texture and color of the cake. I do not recommend other sweeteners for this texture.
5. Can the cake be frozen?
Yes, after completely cooling, you can wrap it in foil and freeze it for 2-3 weeks.
Nutritional Values
Estimation for one slice from 10, without cream or syrup:
Calories: approx. 160 kcal
Protein: 4-5 g
Fat: 3-4 g (mainly from eggs)
Carbohydrates: 30-32 g
Values are indicative and vary depending on the ingredients used.
Storage and Reheating
The cake keeps well at room temperature, covered, for 1-2 days, or in the fridge for up to 4 days. It doesn't make sense to reheat it; it's best used at room temperature or straight from the fridge. If you froze it, let it thaw at room temperature, uncovered, so it doesn't get moist.