Sponge cake batter

Sponge cake batter is a basic preparation in pastry, often used as a layer for sweet rolls and cakes. Here is the recipe for you:

Ingredients

• 4 large eggs
• 120 g of granulated sugar
• 120 g of type 00 flour
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C and prepare a baking tray lined with parchment paper.
2. Separate the yolks from the whites into two separate bowls.
3. Whisk the yolks with half of the sugar until they become light and fluffy.
4. In another bowl, whip the whites until stiff with a pinch of salt.
5. As the whites begin to turn white and frothy, gradually add the remaining sugar and continue to whip until you have a firm and shiny meringue.
6. Gently fold the whipped yolks into the meringue, trying not to deflate the mixture.
7. Sift the flour over the surface of the egg and sugar mixture, and gently incorporate it with a spatula, with bottom-to-top movements.
8. Pour the mixture onto the prepared baking tray and spread evenly with a spatula.
9. Bake in the preheated oven for about 10-12 minutes, or until the sponge cake batter is golden and slightly springy to the touch.
10. Once cooked, flip it onto a damp cloth and gently roll it to give it the desired shape.

Curiosity

Sponge cake batter, also known as “joconde” in French, takes its name from the famous Italian Renaissance painter, Giovanni Antonio Boltraffio, known as Il Giocondo. This is because the final result of this preparation is smooth and even, almost like the surface of a well-painted picture. Moreover, it is the base for many creations of both Italian and international pastry.