The post The best sponge cake recipe. Ever. appeared first on Hungarian Eats.
]]>Are you looking for a sponge cake recipe that’s easy and fast to make, requires only a few ingredients, and is crazily delicious? Don’t look any further, I got you covered!
I found this recipe ages ago in Hungary, and I have been using it ever since. I use it for birthday cakes, for making the family favourite wild berry casserole, and so on, the list is endless. It tastes so delicious, and it is light. Try it, and I’m sure it will be your favourite too!
It only needs flour, sugar and eggs and a bit of butter for greasing the pan. Yes, exactly, only four ingredients, and you are all set. How simple is that?! The recipe is for a 23 cm (9″) round baking pan, but you can use pans of any size and shape. For my round pan I used 7 eggs, 140 g flour and 140 g sugar. As you can see, 20 g sugar and 20 g flour go with one egg, so you can easily multiply this recipe depending on your needs, pan size, number of eggs, etc.
You can use it to make a divine cake (our two most wanted: chocolate & strawberry-mascarpone), pour on some home made chocolate sauce (oh, those childhood memories – best day at elementary school, when sponge cake & chocolate sauce was on the menu), or try my sweet wild berry casserole recipe by tearing the sponge cake into small pieces.
The best sponge cake recipe. Ever.
7 eggs
140 g flour
140 g granulated sugar
1 tsp butter, margarine or shortening, and about 1 tsp flour to grease the baking pan
Preheat oven for 160 °C / 320 F
Grease and flour a cake pan. I used a 23 cm – 9 inch diameter round cake pan in this recipe. Use about 1 tsp butter, margarine, shortening, or some cooking spray to grease evenly the pan. Using a small piece of parchment paper, paper towel or a brush spread the grease evenly in the pan, making sure that all sides, bottom and corners are covered well. Use more grease if needed. Take about 1 tsp flour (add more if needed), and sprinkle it over the pan. Over the sink tilt a bit the pan and shake it back and forth by tapping the side with one hand. First cover the bottom, then by tilting and turning the pan cover the sides. Once the whole pan is evenly covered with flour, turn the pan upside down and tap it, shake it a bit to get rid of the excess flour.
Separate the egg yolks and egg whites into different mixing bowls
Sift the flour
Beat egg yolks and ⅔ of the sugar for few minutes
Beat egg whites on high for a few minutes. When the mix forms soft peaks, add the remaining ⅓ of sugar, and continue beating it until the whites form firm peaks.
Add about ⅓ of the beaten egg whites to the egg yolk mixture and gently fold it in with a spatula. Once it is mixed, add the remaining ⅔ and mix it well.
Add the sifted flour little by little and gently mix everything together. Make sure that the batter has no flour lumps.
Pour the batter into the cake pan. To bake the cake evenly, to get a perfectly flat cake, use a fabric or diy cake strip. The strip will insulate the edges of the cake, preventing it to rise earlier than the middle part.
Bake it first on 160-170 °C (320-340 F) for about 15 minutes, then reduce the heat to 150 °C (300 F), and bake it for another 30-40 min.
Once the cake is done, let it cool a bit, then take it out from the pan, and place it to a rack to cool down.
You might like these sweet recipes too!
The best sponge cake recipe. Ever.
Ingredients
Sponge cake
- 7 eggs
- 140 g flour
- 140 g granulated sugar
To grease the pan
- 1 tsp butter, margarine, shortening
- 1 tsp flour
Instructions
- Grease and flour a cake pan. I used a 23 cm – 9 inch diameter round cake pan in this recipe. Use about 1 tsp butter, margarine, shortening, or some cooking spray to grease evenly the pan. Using a small piece of parchment paper, paper towel or a brush spread the grease evenly in the pan, making sure that all sides, bottom and corners are covered well. Use more grease if needed. Take about 1 tsp flour (add more if needed), and sprinkle it over the pan. Over the sink tilt a bit the pan and shake it back and forth by tapping the side with one hand. First cover the bottom, then by tilting and turning the pan cover the sides. Once the whole pan is evenly covered with flour, turn the pan upside down and tap it, shake it a bit to get rid of the excess flour.
- Preheat oven for 160 °C / 320 F
- Separate the egg yolks and egg whites in different mixing bowls
- Sift the flour
- Beat egg yolks and ⅔ of the sugar for few minutes
- Beat egg whites on high for a few minutes. When the mix forms soft peaks, add the remaining ⅓ of sugar, and continue beating it until the whites form firm peaks.
- Add about ⅓ of the whites to the egg yolk mix and gently mix it with a spatula. Once it is mixed, add the remaining ⅔ and mix it well.
- Add little by little the sifted flour, and gently mix everything together. Make sure that the batter has no flour lumps.
- Pour the batter into the cake pan. To bake the cake evenly, to get a perfectly flat cake, use a fabric or diy cake strip. The strip will insulate the edges of the cake, preventing it to rise earlier than the middle part.
- Bake it first on 160-170 °C (320-340 F) for about 15 minutes, then reduce the heat to 150 °C (300 F), and bake it for another 30-40 min.
- Once the cake is done, let it cool a bit in the pan, then take it out from the pan, and place it to a rack to cool down.
Notes
Leave a comment on the recipe page! Did you try this recipe? Let me and others know how you liked it by leaving a comment below.
Instagram – Did you make this or other recipe from the blog? Make a pic and share it with me on Instagram by tagging @realhungarianeats and #realhungarianeats. I can’t wait to hear from you and see your creations!
Pinterest – You can find us on Pinterest too, if you would like to pin the recipe pics!
©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.
The post The best sponge cake recipe. Ever. appeared first on Hungarian Eats.
]]>The post Divine wild berry & cream sponge cake dessert appeared first on Hungarian Eats.
]]>The divine mix of sponge cake, cream and wild berries makes this colourful dessert unforgettable. This wild berry casserole is super easy to make. Let it chill in the fridge for a bit, and serve. I got this recipe from a friend after I tasted it. It is so simple, that she did not even need to write it down, she just told me the steps.
I always make it with my home made sponge cake. If you don’t have enough time for your own sponge, try it simply with a store bought one. It is great with fresh fruits, but for me frozen mixed berries work the best.
The sauce has its secret ingredient – sour cream. It sounds wild doesn’t it?! Taste the result, and you will understand immediately what I am raving about. The sour cream brings together the sweetness of the sugar and the sourness of the lemon, and creates a fantastic balance. There is no strict rule about the amount of sugar and lemon you should use.
Divine wild berry & cream sponge cake dessert
Ingredients
Sponge Cake – for a 23 cm / 9″ diameter round baking pan
6 eggs
120 g sugar
120 g flour
some flour and grease (butter, shortening, margarine or cooking spray) to grease and flour the pan
Cream sauce
1 cup sour cream
1 cup whipping cream (or heavy cream)
2,5 tbsp powder sugar
1 tbsp lemon juice
Berry mix
4-5 cups frozen strawberries, blackberries, blueberries or any berry mix you like
Method
Sponge cake
Follow the step by step instructions in my Sponge Cake recipe
Cream sauce
Mix sauce ingredients, and adjust the sweetness and sourness to your taste. I like a nice, balanced flavour, not too sweet, not too sour.
Cover a large glass or ceramic baking dish with a layer of inch-sized sponge cake pieces.
With a small ladle or spoon pour half of the sauce (a third if you make three layers) onto the sponge layer. Use the spoon to spread it evenly.
Spread evenly half of the berries (a third if you make three layers) on the sponge cake pieces
Repeat the layers again (once or twice depending on the size of the baking dish) – sponge cake pieces, sauce and berries.
Cover it and refrigerate for a couple of hours to chill, then it is ready to serve. Enjoy!
You might like these dessert recipes too!
Divine wild berry & cream sponge cake dessert
Ingredients
Sponge Cake – for a 23 cm – 9" diameter round baking pan
- 6 eggs
- 120 g flour
- 120 g sugar
- butter and flour to grease the baking pan to grease the pan butter, margarine, shortening or cooking spray could be used
Sauce
- 1 cup sour cream
- 1 cup whipping, heavy or table cream
- 2,5 tbsp powder sugar
- 1 tbsp lemon juice
Berry mix
- 4-5 cups frozen strawberries, blackberries, blueberries
Instructions
- Take the frozen fruits, the amount you wish to use for this recipe, out from the freezer, and let them thaw out in a bowl at room temperature
Sponge cake – follow the step by step instructions in my Sponge Cake recipe
- I used the same egg – flour-sugar ratio ( 1 egg – 20 g flour – 20 g sugar) that I use in my sponge cake recipe, I just used this time only 6 eggs, so I needed 120 g flour and 120 g sugar.
Cream sauce
- Mix sauce ingredients, and adjust the sweetness and sourness to your taste. I like a nice, balanced flavour, not too sweet, not too sour.
Preparing the dish
- Cover a large glass or ceramic baking dish with a layer of inch-sized sponge cake pieces. I used an 20 cm x 28 cm (8" x 11") glass dish.
- With a small ladle or spoon pour half of the sauce (third if you make three layers) on the sponge layer. Use the spoon to spread it evenly.
- Spread evenly half of the berries (third if you make three layers) on the sponge cake pieces
- Repeat the layers again (once or twice depending on the size of the baking dish) – sponge cake pieces, sauce and finally berries.
- Cover it and refrigerate for a couple of hours to chill, then it is ready to serve. Enjoy!
Notes
Leave a comment on the recipe page! Did you try this recipe? Let me and others know how you liked it by leaving a comment below.
Instagram – Did you make this or other recipe from the blog? Make a pic and share it with me on Instagram by tagging @realhungarianeats and #realhungarianeats. I can’t wait to hear from you and see your creations!
Pinterest – You can find us on Pinterest too, if you would like to pin the recipe pics!
©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.
The post Divine wild berry & cream sponge cake dessert appeared first on Hungarian Eats.
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