The bizcocho, queque or torta is a sweet bread whose crumb is elastic and spongy, and its crust is fine, toasted but nothing lasts, and that it is a basic confectionery dough, as it serves as the base for innumerable cakes. The quality that characterizes this bread is its sponginess, which is thanks to the presence of eggs in its dough.1 When beating the eggs, the air bubbles are trapped, which once curdled are trapped and form this curious crumb. In addition to the eggs, it includes flour (usually wheat), sugar, and sometimes butter or other fat, and a pinch of salt.
Learn how to make your Sponge Cake in a simple and easy way!
Sponge Cake
4
servings30
minutes25
minutesYour Sponge Cake will be perfect if you use the ingredients on the list and follow the method of preparation!
Ingredients
6 large eggs, room temperature
1 cup (200 grams) granulated sugar
1 cup (120 grams) all-purpose flour
1/2 tsp baking powder
Directions
- You’re going to preheat your oven to 176 °C.
- Then beat six large room temperature eggs on high speed for one minute.
- While the mixer’s on, gradually add one cup of sugar and continue beating that on high speed for about eight minutes.
- While that’s going, I’m going to whisk together one cup of all purpose flour and half a teaspoon of baking powder.
- This is exactly what the eggs and sugar should look like when they’re done, thick and fluffy.
- Now sift the flour mixture into the batter in thirds, folding between each addition. Because this cake really relies on the volume of the eggs, it’s super important not to overmix. So you want to mix just until there’s no more streaks of flour. And make sure to scrape from the bottom of the bowl to catch any hidden pockets of flour.
- Now divide the batter evenly between two nine inch cake pans. And all I did to prepare these was line the bottoms with parchment paper. I did not grease the sides of the pans.
- Smooth out the top and into the oven they go at 176 °C for 25 minutes.
- Your Sponge Cake is ready!
