I use this sponge cake recipe every time that I make this easy Tiramisu recipe and it really makes the perfect sponge cake, light and airy.
After many years of using this recipe I have finally found the trick to making it the fluffiest it can be. It is embarrassing really that it took me this long to figure it out but to be honest I never really had the patience. So first of all the egg yolks, sugar and water have to mixed until almost white about 4-5 minutes on high and then when folding the egg whites extra care has to be taken so that the air gets folded in and not stirred out. Patience is the key to making the perfect sponge cake.
The sponge cake topped with whipped cream and your favourite seasonal fruit is the perfect treat year round. Below is an example of how you could use this sponge cake recipe to make a delicious strawberry cake.
Flat single level, cut horizontally into multi level, shifted in multiple single levels or flat rolled up into a Swiss roll. There are many possibilities and in each the light and fluffy base wins.
To get a chocolate coloured base add:
How to make sponge cake:
The tray bakes for about 20-25 minutes or until light golden.
The round form takes 30-35 minutes.
Let the cake cool down before proceeding.
The baked cake makes a two layered cake comfortably, with decent sized layers once split in half. If you want more layers just extend the recipe or bake a second lot.
With this recipe it is easy to make any multilayered fruit cake. Between the first layer spread some jam and between the second layer whipped cream with fruit. You can choose your favourite fruit depending on what's in season whether it be a strawberry cake, orange cake, raspberry cake or cherry cake.
To have a layer filled with fruit and cream and to decorate on the top you need about:
Do you plan to roll your cake?
If you plan to roll the cake based on the sponge cake recipe it is important first not to over bake it and second to roll the baked cake as long as it is warm and then let it cool down in the shape of a roll.
How do you do that?
I found that it rolls best when the base side (touching the tray) stays on the outside and the top side (uncovered one) is on the inside because the top side tends to break more easily. you want to end up with the base side on top of a clean towel. Now you can start gently rolling up the sponge with the help of the towel which stays rolled with the sponge until the it has cooled down and can be filled with a fruit and cream
Approximate amount needed:
The roll has always been popular with young and old. It is best served on the day it is filled, though the roll in the towel could be prepared the day before.