Description
This precision-engineered sponge cake provides the ideal structural base for intricate character-themed decorations. By mastering mechanical aeration, you achieve a stable yet light crumb that resists crumbling during carving and layering.
Ingredients
- 6 Large Eggs (300-330g)
- 210g Granulated Sugar
- 130g All-Purpose Flour
- 1/2 tsp Baking Powder
Instructions
- Preheat your oven to 350°F (177°C) and line the bottoms of two 9-inch round cake pans with parchment paper, leaving the sides ungreased.
- In a stand mixer with a whisk attachment, beat the eggs on high speed for 1 minute, then gradually add the sugar and continue beating for 8 to 10 minutes until the mixture triples in volume and reaches the ribbon stage.
- Whisk and sift the flour and baking powder together twice to ensure it is fully aerated and free of clumps.
- Gently fold the sifted dry ingredients into the egg foam in three separate additions using a silicone spatula and a “J” motion until no dry streaks remain.
- Divide the batter evenly between the two pans and bake for 23 to 28 minutes until the tops are golden brown and spring back when touched.
- Loosen the edges with a spatula, invert onto a wire rack to cool, and then slice each cake horizontally to create four thin layers for decorating.
Notes
For the most successful rise, ensure your eggs are at room temperature (around 70°F) before beginning, as this allows the proteins to expand more effectively during the whipping phase. Avoid over-mixing during the final folding stage, as excessive handling will deflate the air bubbles and result in a dense, heavy cake instead of a light sponge.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American