Fluffy cake sponge

Name: Fluffy cake sponge
Ingredients: 6 eggs; 1 g salt; 12 tablespoons sugar; 6 tablespoons cold water; 12 tablespoons flour; 10 g baking powder; 5 g butter; 1 tablespoon flour

Dessert - Fluffy cake sponge by Ludovica L. - Recipia

This fluffy cake sponge gets its volume from egg whites whipped with sugar and bakes for 40 minutes at 170°C. The eggs, cold water and flour come together in an airy crumb that can be sliced into layers once cool. I make sure the egg whites are foamy and even before adding the yolks. Preparation: 15 minutes. Baking: 40 minutes. Rest: 60 minutes. Total time: 115 minutes. Servings: 8. Approximately 180 kcal and 6 g protein per serving.

Ingredients

6 eggs
1 g salt
12 tablespoons sugar
6 tablespoons cold water
12 tablespoons flour
10 g baking powder
5 g butter
1 tablespoon flour

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with the salt and sugar for about 5 minutes, until pale and holding their shape. 2. Add the yolks and cold water, then mix gently until combined. 3. Fold in the flour for the cake mixed with the baking powder, using gentle movements until no dry flour remains. 4. Grease a round pan with butter and dust it with the flour for the pan. Pour in the mixture and bake in a preheated oven at 170°C for 40 minutes, until lightly golden and a toothpick inserted in the middle comes out clean. 5. Leave the cake to cool in the pan for 60 minutes.

Notes

Serve it with whipped cream and fruit; the crumb is reminiscent of a plain sponge cake. For the right thickness, use a 24 cm round pan, medium eggs and fresh baking powder. I bake it a few hours before assembling the cake, so it has time to cool. Once cool, keep it covered in the fridge for up to 3 days. For a hint of cocoa, replace 1 tablespoon of flour with 1 tablespoon of cocoa; the cake contains gluten and eggs.