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Basic sponge cake (for making a layered cake)


I always use this basic sponge cake recipe when I make layered cakes. It is soft and spongy and a perfect base for layered cakes. Sometimes I add a bit of lemon zest or why not add some cocoa powder? Make sure the water is hot when you add it into the eggs, I believe that it makes the cake more fluffy.

BASIC SPONGE CAKE (FOR MAKING A LAYERED CAKE)

6 eggs
1 1/3 cup (300 g) sugar
1/3 cup (67 g) hot water
1 1/2 cup (200 g) all-purpose flour
1/3 cup (50 g) potato starch
1 1/2 tsp baking powder

For the tin:
1 tbsp of unsalted butter
breadcrumbs

Directions:

  1. Preheat oven to 175°C and butter a tin (11inch) thoroughly
  2. Whisk egg, sugar and hot water in a bowl until light and fluffy, approx. 2-3 minutes
  3. Mix the dry ingredients (flour, potato starch and baking powder) in a separate bowl
  4. Sift half of the dry ingredients over the egg mixture and fold in gently with a large rubber spatula. Sift the remaining half of the dry ingredients and fold in gently.
  5. Pour the mixture into the tin.
  6. Bake the cake for 45-50 mins in the lower third of the oven. The cake is ready once a skewer inserted into the centre of the cake comes out clean.
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