Description
This elegant Mediterranean sponge cake uses just three simple ingredients to create a light, airy texture without the need for butter or oil. It is a masterclass in technique, resulting in a versatile dessert base that pairs beautifully with fresh seasonal fruits and a touch of honey.
Ingredients
- 6 Large Eggs (at room temperature)
- 180g Extra-Fine Sugar
- 180g All-Purpose Flour (sifted)
Instructions
- Preheat your oven to 165°C (330°F) using static heat and line the bottom of a cake mold with parchment paper.
- In a large bowl, whisk the eggs and sugar together for a full 15 minutes until the mixture is pale, tripled in volume, and reaches the ribbon stage.
- Sift the flour over the egg foam in two or three batches, holding the sieve high to incorporate extra air.
- Carefully fold the flour into the mixture using a spatula or manual whisk, moving from the bottom upward until no flour streaks remain.
- Pour the batter into the ungreased mold and bake for 45 minutes, avoiding opening the oven door during the first 30 minutes.
- Let the cake rest in the turned-off oven with the door cracked for 5 minutes, then remove and cool upside down on a wire rack for a perfectly flat surface.
Notes
To ensure the cake reaches its full height, do not grease the sides of your baking tin; the batter needs to “climb” the walls to rise effectively. Always use room-temperature eggs, as cold proteins will not trap air as efficiently during the long whisking process.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean