My proven recipe for a fluffy sponge cake 🍰🍫
✅ RECIPE for sponge cake
🔸 for a 20-22 cm cake tin (approx. 20 servings)
◽️ 5 large L eggs
◽️ 3/4 cup sugar (160 g)
◽️ 5 tablespoons cold water (75 g)
◽️ 3/4 cup wheat cake flour type 450 (120 g)
◽️ 2 full tablespoons cocoa (35 g)
Take the eggs out of the fridge at least 1 hour before baking.
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Line the bottom of the prepared cake tin with baking paper, do not grease the sides or line them with baking paper. If you are using a rim (only the rim, no bottom), make sure that your baking tray is perfectly flat and that the rim adheres well to it.
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Preheat the oven to 165-170 degrees Celsius, top and bottom heating element without convection or 155-160 degrees with convection.
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Place whole eggs in the mixer bowl, add sugar and beat everything at medium/high mixer speed for 15 minutes. After this time, the foam should be very stiff, fluffy and light.
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In the meantime, mix the wheat flour and cocoa together thoroughly. This sponge cake is without baking powder.
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After 15 minutes of beating the foam, reduce the mixer speed to low and slowly add cold, boiled water. Mix everything briefly, just to combine everything.
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Then set the mixer aside and sift the dry ingredients into the foam, 2-3 tablespoons at a time.
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Mix everything gently and slowly, each time reaching the bottom of the bowl and "pulling" the foam up. When you can no longer see the dry flour with cocoa, add another batch. The ingredients do not have to be perfectly and thoroughly mixed in the foam before adding the next batch, it is enough that you can't see any dry spots in the foam.
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When you have added all the flour with cocoa, pour the finished dough into the prepared cake tin or rim, level it slightly and immediately put it in the preheated oven.
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Bake the sponge cake on the second level from the bottom for 40-50 minutes (depending on the oven). After 40 minutes, slightly open the oven door and insert a wooden stick into the middle of the cake. If the stick comes out dry, remove the sponge cake from the oven immediately and leave it on the counter for 15-20 minutes to cool.
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When it cools down, use a sharp knife to separate the sides and remove the rim/cake tin. Then turn it upside down and remove the paper from underneath. Leave the sponge cake to cool completely. It is best to cut it the next day after baking.