Sponge cake with caramel syrup

Name: Sponge cake with caramel syrup
Ingredients: 5 tablespoons sugar; 50 ml water; 5 eggs; 3 tablespoons oil; 1/8 teaspoon salt; 2 tablespoons sugar; 250 g flour; 5 g baking powder; 1 teaspoon oil

Dessert - Sponge cake with caramel syrup by Jeana J. - Recipia

The syrup needs to cool before it reaches the egg yolks, and this sponge cake with caramel syrup takes on a gentle caramel flavor. Beaten eggs, flour and baking powder make an airy crumb with a caramel flavor that slices into layers and takes cream well; the sponge is suitable for a 22 cm cake. I like to cut it into narrow slices. Preparation: 20 minutes. Cooking: 35 minutes. Resting: 65 minutes. Total time: 120 minutes. Servings: 8. Approximately 240 kcal and 7 g protein per serving.

Ingredients

5 tablespoons sugar
50 ml water
5 eggs
3 tablespoons oil
1/8 teaspoon salt
2 tablespoons sugar
250 g flour
5 g baking powder
1 teaspoon oil

Preparation

1. Caramelize 5 tablespoons of sugar in a small saucepan, about 3 minutes. Pour in 50 ml water and boil for another 2 minutes, until the caramel dissolves. 2. Leave the syrup to cool for 8 minutes. Separate the egg whites from the yolks, then mix the yolks with 3 tablespoons of oil and the cooled syrup. 3. Beat the egg whites with 1/8 teaspoon of salt until they hold stiff peaks. Add 2 tablespoons of sugar and beat, then fold in the yolk mixture. 4. Sift the flour and baking powder into the mixture and fold them in gently with a spatula, using upward strokes. 5. Grease a 22 cm springform pan with 1 teaspoon of oil and line it with baking paper. Pour in the batter and bake at 180°C for 30 minutes, until golden. 6. Leave the sponge in the pan for 12 minutes, then loosen it from the sides with a knife and remove it. Leave it to cool completely for another 45 minutes before cutting.

Notes

The egg whites whip more easily when the eggs aren’t cold and the bowl and beaters are clean and free of grease. The caramel turns bitter if it gets too dark; stop when it’s amber, not dark brown. In a 22 cm pan, the sponge may look short before filling, so keep to this diameter if you want to use it for a cake. I borrowed the idea from Gaby, and when I first made an amandină cake with this sponge, it seemed small at first; after soaking and adding the cream, it was just right, and now I bake it a day before filling. The plain sponge keeps covered in the fridge for up to 3 days; take it out ahead of time so it isn’t cold when you cut it. For a gluten-free version, you can use 250 g gluten-free cake flour blend; eggs remain the main allergen. A slice goes well with coffee, and the crumb is reminiscent of ordinary sponge cake, with a slightly burnt caramel note.