One of the essential pastry bases for making decorated and impressive cakes. It is a recipe that cannot be missing from your recipe book.
In the bowl of a stand mixer, whisk the eggs and sugar with the whisk attachment for 15-20 minutes.
Add the sifted flour a little at a time, folding it in with a spatula using upward motions from the bottom.
Transfer the mixture to a 22 cm cake pan (or 24 cm if you want it lower), buttered and floured.
Bake in a preheated fan oven at 170 degrees for 30 minutes.
Let cool slightly, remove from the pan, transfer to a wire rack and, using a knife, cut it into layers. Fill as desired.
Stand mixer
Cake pan
Refrigerator
Sponge cake belongs to the category of soft whipped batters.
Italia, Campania
| Energy (kcal) | 260 |
| Carbohydrates (g) | 48.35 |
| of which sugars (g) | 29.14 |
| Fat (g) | 4.69 |
| of which saturates (g) | 1.43 |
| Protein (g) | 8.73 |
| Fibre (g) | 0.6 |
| Salt (g) | 0.18 |
