The Catalan TableViennese 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
6
Measurement units
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
Calculated for 6 servings
Calories
355 kcal
Protein
8.3 g
Fat
13.7 g
Carbohydrates
50.5 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
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
- For a chocolate version, replace the cornstarch with 30 g cocoa powder. Lemon zest can be replaced with ½ teaspoon vanilla powder.
Original recipe
View or download the original PDF document.