Mastering the art of baking powder-free sponge cake. A foolproof guide

Tall, soft, and fluffy—these words describe the perfect sponge cake. Although the recipe may appear simple, creating it without baking powder poses quite a challenge. But with the recipe provided below, you can master it.

Sponge cake is a favourite among many, serving as the foundation for tortes, Swiss rolls, and other delectable treats. Its preparation, merely beating eggs with sugar and combining them with flour, seems straightforward. Yet, sometimes, the cake doesn't meet our expectations. Wondering how to craft a stellar sponge cake without baking powder? Here’s a foolproof recipe.

Yes, achieving the perfect sponge cake without baking powder is possible.

A sponge cake requires three ingredients: eggs, sugar, and flour. The process involves beating eggs and sugar into a fluffy concoction before gently folding in sifted flour. Once the batter is ready, pour it into a pan and bake until a stick inserted comes out clean. It sounds simple, indeed. However, many bakers encounter issues like dryness, stiffness, or a cake that won’t rise.

So, how do you make a perfect sponge cake? By adhering to a few key principles, you’ll end up with a soft and fluffy cake. First off, the temperature of the ingredients matters. Using eggs at room temperature helps them beat up nicer, so allow them to sit out of the fridge for about an hour before you start baking.

The second principle lies in how you beat the eggs. They are the secret to a perfectly fluffy texture. Begin by separating the whites from the yolks. Whip the yolks with half of the sugar until creamy, akin to a "kogel-mogel", and beat the whites to stiff peaks, gradually adding the remaining sugar. Carefully fold both mixtures together, not deflating the batter, using a gentle hand with a spoon or a silicone spatula.

Some seasoned bakers also include potato flour in the mix, contributing to a finer texture. If you’re weary of subpar results, try this recipe for a sponge cake that rivals those from the finest patisseries.

Ingredients:

• 5 free-range eggs
• 7.05 ounces of caster sugar
• 5.29 ounces of wheat flour, type 450
• 1.76 ounces of potato flour

Preparation:

1. Start by separating the whites from the yolks. Whip the yolks with half of the sugar until you achieve a fluffy kogel-mogel consistency.
2. Then, beat the whites with the remaining sugar to a smooth, glossy peak stage.
3. Gently incorporate the sifted wheat and potato flours, mixing just until combined, preferably with a wooden or silicone spatula.
4. Pour the batter into a round pan lined with parchment paper and bake in a preheated oven at 338°F for 35-40 minutes, or until a test stick comes out clean.
5. Upon completion, remove the cake from the oven and drop it onto a countertop from a bit of a height. This technique helps eliminate air bubbles and prevents the cake from collapsing.