Italian sponge cake

Italian sponge cake

Overview

Don’t be intimidated by the lofty name of the cake. In fact, it only has three ingredients. The preparation method is simple, the success rate is high, and the oil-free and healthy formula makes it a cake especially suitable for novices in home baking. I remember when I first got into baking, I had a shortage of tools and limited materials. When my children wanted to eat cake, they were either missing something or missing something. Even if the materials and tools were available, I might not be able to bake a successful cake. Not to mention the waste of things, the main reason is my injured heart! I couldn’t calm down for a long time😢 Now I’m fine! With this cake, I am not afraid, not afraid, not afraid! Don’t worry, don’t worry…it’s really worth a try!

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Ingredients

Steps

  1. Prepare materials

    Italian sponge cake step 1

  2. Crack the eggs into a clean container that is water-free and oil-free, and add sugar

    Italian sponge cake step 2

  3. Turn the electric egg mixer on to medium and start beating the egg liquid. At this step, pay attention to the fact that the egg beater must be rotated in circles to beat the egg liquid evenly. Do not fix it in one place. Only when the egg beater is beaten evenly can you create a delicate and fluffy egg paste

    Italian sponge cake step 3

  4. This is what it looks like after beating for 5 minutes. The egg batter has thickened. Continue beating

    Italian sponge cake step 4

  5. After 10 minutes, the egg batter will be very fluffy. Stop the whisk and lift up part of the egg batter so that it drips on the surface of the egg batter so that it does not sink and can "sit" on it! (This step is very important, it must reach this state to make the finished product soft)

    Italian sponge cake step 5

  6. Start sifting the flour. Sift in 90 grams of flour in three batches. Use a spatula after each sifting and gently stir from the bottom up using a technique similar to stir-frying. Do not beat in circles like egg batter, otherwise it will defoaming and affect the softness of the cake. (You can preheat the oven at this time, with the upper and lower tubes preheated to 150 degrees)

    Italian sponge cake step 6

  7. This is what it looks like when flour is sifted in once

    Italian sponge cake step 7

  8. Spread a little butter on the bottom and sides of a 6-inch cake mold

    Italian sponge cake step 8

  9. Pour in the mixed batter

    Italian sponge cake step 9

  10. Place the cake into the third rack of the preheated oven and start baking at 150 degrees Celsius for about 40 minutes (for reference only, adjust according to your own oven temperature). Remember not to open the oven door halfway through, because the batter is expanding rapidly after being heated. If you open the oven door, it will cause the cake to collapse.

    Italian sponge cake step 10

  11. In 20 minutes, he has already grown taller. We just need to look at this big fat man quietly. Aren't we very happy?

    Italian sponge cake step 11

  12. After 40 minutes, it has started to color and has grown so tall!

    Italian sponge cake step 12

  13. When the time is up, take out the cake without inverting it, breaking the mold, or shrinking it! No collapse! It’s so willful! It can be removed from the mold after cooling to room temperature for 15-20 minutes. Is it very suitable for novices in home baking?

    Italian sponge cake step 13

  14. Finished product picture: perfect demoulding

    Italian sponge cake step 14

  15. Let’s take a look at the height from the side😊

    Italian sponge cake step 15

  16. Let’s take a cross-section to see the inside😍

    Italian sponge cake step 16