Name: Viennese Sponge Cake
Yield: 4 servings
Ingredients: 5 cooked eggs; 2 egg yolks; 170 g sugar; 130 g all-purpose flour (or pastry flour); 30 g cornstarch. If we want to make it chocolate instead of the cornstarch, we will add the 30 grs of cocoa powder; 50 ml milk; 50 ml oil; grated lemon peel. If we make it with chocolate instead of the lemon zest we will add 1/2 teaspoon of vanilla powder

Viennese Sponge Cake

The Viennese Sponge Cake is a fluffy and soft cake with a light structure, made with whole eggs, egg yolks, and sugar.

Ingredients

Servings:

Ingredients

5 cooked eggs
2 egg yolks
170 gsugar
130 gall-purpose flour (or pastry flour)
30 gcornstarch. If we want to make it chocolate instead of the cornstarch, we will add the 30 grs of cocoa powder
50 mlmilk
50 mloil
grated lemon peel. If we make it with chocolate instead of the lemon zest we will add 1/2 teaspoon of vanilla powder

Nutritional Information

Per Serving (Approx.)

Calories

687 kcal

Protein

28 g

Fat

33 g

Carbohydrates

74 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

When there is 1/2 hour remaining before baking, preheat the oven to 190ºC to ensure it is well-heated before cooking.
Combine the whole eggs, egg yolks, and sugar in a large bowl. Beat with electric whisks for a minimum of 10 to 15 minutes until the mixture becomes whitish in color and triples in volume.
Gently fold in the grated lemon zest.
Gradually add the sifted flour and cornstarch (or cocoa), stirring with a manual spatula using gentle folding motions from bottom to top to prevent the mixture from losing volume.
Mix the milk and oil in a saucepan and heat gently until it reaches approximately 30ºC.
Gradually pour it over the batter in a thin stream, while stirring carefully and slowly to integrate it well.
Grease the mold evenly with butter or oil and fill it with the batter. Smooth the surface gently with a knife for even baking.
Bake at 190ºC for approximately 35 to 40 minutes, until a toothpick comes out clean when you insert it into the center of the cake.

Recommendations & Tricks

To achieve a fluffy texture, make sure to beat the whole eggs and yolks until the mixture whitens and doubles in volume; this will help incorporate air into the sponge cake.
When incorporating the flour and cornstarch (or cocoa powder), do so with gentle, folding movements using a spatula to avoid losing the air incorporated during the egg beating.
If you want the sponge cake to stay fresh longer, store it in an airtight container at room temperature for up to 3 days. Avoid refrigeration, as it can dry out.