Egg Sponge Cake

A soft, airy and light sponge cake made with eggs is one of the best of classic cakes that could be served as a dessert with some whipped cream and fruits or just plain as a great treat.

‍Recipe Card

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‍Method of Preparation

• Add the whole eggs, the egg yolks, salt and sugar in a big stand mixer bowl.
• Start at low power, 4, for 5 minutes.
• Increase to medium power, 6, for 10 minutes.
• Then increase again for a medium/higher power, 7, for another 10 minutes.
• After those 25 minutes of mixing, the mixtures at least 10x bigger in volume, then the mixture is ready for the flour.
• Slowly fold in the sifted flour with a soft spatula.
• After all the flour incorporated, bake it for 45/50 minutes in a 160ºC.
• The sponge is ready when it rises, is golden brown on top, and is extremely soft and fluffy.

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About the Contributor

Juliana Dias‍

An experienced cabin crew and a culinary arts graduate from ICCA Dubai, Juliana, loves travelling and working around food.

She loves to cook and truly believes it is a blessing to be able to do that every day.Follow @chefjulianadias for similar recipes and updates.

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