[All-around sponge cake]
Ann, one of my Instagram followers, asked on a video of the sponge pictured above if it was “the same recipe as the sponge for the Fraisier in your cookbook?”, to which I replied that this one is slightly different – it has a touch of milk and some baking powder as well. And that really, it would be fun and interesting to bake both and compare. She even mentioned a hot-milk sponge, which made me extremely curious.
I really think I might have to do a recipe study on classical sponge cakes: génoise, tårtbotten, hot-milk and more. TBC.
All-around sponge cake
- 3 eggs
- 125 g caster sugar
- 1 tsp vanilla sugar
- a pinch of salt
- 2 tbsp whole milk
- 120 g plain flour
- 1 tsp baking powder
- Preheat the oven to 175°C/fan 160°C.
- Butter a 20cm-cake tin and line the bottom with baking paper.
- In a large mixing bowl, whisk together the eggs and caster sugar with a pinch of salt until pale and fluffy. Stir in the whole milk.
- Sift in the wheat flour and baking powder. And gently fold into the egg mixture until fully combined.
- Pour the cake batter into the prepared tin, and bake in the preheated oven for approximately 25-30 minutes, or until the cake is lightly golden and a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 5-10 minutes, then unmould and allow to cool completely on a wire rack.
- Once cooled, gently peel away the baking paper from the base of the cake, and use as you wish.