Discover the magic of this Light Sponge Cake – a fluffy, versatile dessert that’s sure to become a favorite in your baking repertoire. Made with a delicate balance of whipped egg yolks and egg whites, this cake boasts a light, airy texture that is simply delightful. Whether enjoyed on its own or as the foundation for luxurious layer cakes, this sponge cake pairs beautifully with a variety of toppings or fillings to suit any occasion. Perfect for birthdays, celebrations, or a cozy afternoon treat, it’s a recipe that invites creativity in the kitchen!
Easily customizable, this light sponge cake is a great option for bakers of all levels. Dress it up with whipped cream and fresh fruits, or indulge in rich chocolate ganache. No matter how you choose to enjoy it, each slice promises a melt-in-your-mouth experience. Warm your oven and get ready to impress family and friends with this delicious classic that never goes out of style!
- In a mixer, whip 12 egg yolks with 240 g of sugar until the volume triples. Set this mix aside.
- In a separate bowl, beat 12 egg whites until they are semi-mounted. Gradually add 300 g of sugar while continuing to beat until you achieve a stiff meringue.
- Gently fold a portion of the meringue and 300 g of sifted flour into the egg yolk mixture using a spatula, being careful to preserve the airiness. Keep incorporating until all ingredients are combined.
- Spread the batter on a lined baking tray to about 3 cm high. Bake in a preheated oven at 160°C (320°F) for approximately 15 minutes, or until it's lightly golden.
- Let the cake cool before removing it from the baking tray. Serve it plain or decorate it with your favorite toppings!
