Sponge cake layer

Name: Sponge cake layer
Ingredients: 7 medium eggs; 210 g sugar; 210 g flour; 1/4 teaspoon salt; 5 g baking powder; 10 g butter; 10 g flour for the pan; 1 sheet baking paper; 10 g powdered sugar; 4 medium eggs; 120 g sugar; 120 g flour; 1/4 teaspoon salt; 5 g baking powder; 10 g butter; 10 g flour for the pan; 1 sheet baking paper; 10 g powdered sugar

Dessert - Sponge cake layer by Olga M. - Recipia

The sponge cake layer gets its airy crumb from eggs beaten well with sugar and flour. It can be cut into three layers and works well in cakes with lots of cream without needing to be soaked, or served plain, dusted with sugar. I look for medium eggs, since the amount of sugar and flour depends on their size. Preparation: 20-25 minutes. Cooking: 30-35 minutes. Rest: until the next day. Total time: until the next day. Serves: 12. About 180 kcal and 5 g protein per serving.

Ingredients

For the 28 cm pan

7 medium eggs
210 g sugar
210 g flour
1/4 teaspoon salt
5 g baking powder
10 g butter
10 g flour for the pan
1 sheet baking paper
10 g powdered sugar

For the 20 cm pan

4 medium eggs
120 g sugar
120 g flour
1/4 teaspoon salt
5 g baking powder
10 g butter
10 g flour for the pan
1 sheet baking paper
10 g powdered sugar

Preparation

1. Choose one set of quantities, for the 28 cm pan or the 20 cm pan. Bring the eggs and the other ingredients to room temperature. 2. Line the bottom of the pan with baking paper. Grease the sides with butter and dust with flour. 3. Beat the eggs with the sugar at the highest speed for 20-25 minutes. The mixture should triple in volume and become creamy, with the beaters leaving a visible mark on the surface. 4. Mix the flour with the salt and baking powder. Fold the mixture in in three additions, using gentle folding motions, until you can no longer see any dry flour. 5. Pour the mixture into the pan and tap the pan lightly on the counter, just enough for it to settle. Bake at 180°C for 30-35 minutes, until the surface is golden brown. Do not open the oven during the first 20-25 minutes. 6. Turn off the oven and leave the cake layer to cool inside, with the door ajar. Then move it to a rack and cut it the next day. To serve it plain, dust it with powdered sugar.

Notes

It can be served plain, dusted with sugar, without cream. For a tall cake, I use the 7-egg set for the 28 cm pan; the 20 cm pan works with 4 eggs, and for another diameter I use 30 g sugar and 30 g flour per medium egg as a guide. Very small or large eggs change the volume compared with that guide, so I choose medium eggs. The cake layer can sink if the oven is opened before it has set. Contains eggs, gluten and dairy.