Parmesan Savory Sponge Cake

17/11/2023

The Savory Sponge Cake is a tasty and versatile variation that can be used as a base for savory cakes or creative appetizers. The Parmesan version will be rich and aromatic. Here is the recipe:

Ingredients

100 g of all-purpose flour
4 eggs (medium)
100 g of grated Parmesan cheese
A pinch of salt
A pinch of pepper (optional)
A pinch of nutmeg (optional)
A teaspoon of baking powder for savory preparations (optional)

Preparation

Beat the eggs: Preheat the oven to 180 °C (356 °F). In a large bowl, whisk the eggs with a pinch of salt until they become light and frothy. If you have a food processor or an electric mixer, they will make the job easier.
Dry ingredients: In a separate bowl, mix the sifted flour with the grated Parmesan until fully combined. If desired, you can add a pinch of pepper and nutmeg to further enrich the flavor.
Incorporate ingredients: Gently fold the flour and Parmesan mixture into the beaten eggs, being careful to incorporate from the bottom up to not deflate the mixture. If you’ve chosen to use baking powder, this is the time to add it.
Baking: Line a baking tray with parchment paper and pour the batter into it, leveling it with a spatula. Bake for about 20 minutes or until the Sponge Cake is golden and a skewer inserted comes out clean.
Cooling: Remove from the oven and let it cool completely before using it as a base for your savory cake or cutting it as desired.

Note:

The Parmesan Savory Sponge Cake is perfect to be filled with cheese cream, cold cuts, grilled vegetables, or whatever your imagination suggests. One idea could be to layer it with prosciutto and melon for a summer appetizer full of contrasting flavors.

The basic recipe for Savory Sponge Cake can be customized with aromatic herbs, spices, or other grated aged cheeses to taste. A winning combination could be with a bell pepper cream or an olive paté, for a Mediterranean touch.

Remember that the legendary, fluffy Sponge Cake owes its name to the country of origin of its recipe, namely Spain, although the version we know today can be attributed to the art of Italian pastry. The sweet version of the Sponge Cake is indeed a classic of Italian confectionery, used in numerous desserts, from Torta Margherita to Zuppa Inglese.