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You know the Genovese sponge cake? It is the one that is usually used for the preparation of cakes and pastries. The main characteristic of this sweet is that it does not contain yeast.
It is very fluffy thanks to a fundamental step: mounting the eggs. In the step-by-step photos you will see how they look once assembled.
Then it is important to integrate flour with finesse, so that the air that we have given to the first mixture is not lost.
If you take a look at the ingredients you will see that the amount of sugar is not very high. This will allow us to cover it with a syrup (a mixture of water and sugar) if we use this cake to prepare a pie.
Genovese sponge cake
The perfect cake for homemade cakes
- ascen jimenez
- Kitchen: cuisine
- Recipe type: breakfast
- Calories: 210
- Rations: 12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 6 eggs
- 90 g of sugar
- 220 g flour
Preparation
We grease a mold of about 22 centimeters in diameter.
We preheat the oven to 170º.
We put the eggs and sugar in a kitchen robot.
We beat the eggs well with the sugar, during the hands 6 minutes in a high speed (I put the machine in speed 8).
It will stay like this.
We are adding the flour, little by little, sifting it.
And we are mixing with a tongue, with enveloping movements.
When everything is well integrated, we put our dough in the mold.
Bake at 170º for approximately 30 minutes. Before removing it from the oven we will check with a skewer stick if it is done. We put it in the cake and, if it comes out clean, it will be well cooked.
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