Sponge cake

Sponge cake base - our basic recipe

The basic recipe for a moist sponge base is a must-have in every household. After all, a classic sponge cake is the basis for many cakes and fruit bases. There are so many different sponge cake recipes and probably all of them are good and correct, but we can firmly claim that our recipe is simple, quick, moist, delicious and, above all, absolutely sure to succeed. That's why we're delighted to share our basic sponge cake recipe with you. Sponge bases are really ideal for multi-tier cakes, fruit bases or for slices, as they are airy but still provide a certain stability. This basic recipe for our white sponge cake is also great for colouring with gel food colouring.

As always, you can download the recipe at the end of the article.

Most important key data

Quantity: 1 sponge cake 24 ø

Baking time: approx. 26 minutes

Baking temperature: 200 ºC fan oven

Level of difficulty: Easy

Shelf life: 1 week

Biscuit dough

Granulated sugar		175 g
Whole egg \| beaten egg		295 g
White flour		145 g
Starch*		40 g

*You can decide for yourself whether to use wheat or maize starch.

You don't have a round cake tin, or the diameter you need is not listed? Then we recommend you use our cake converter . There you can enter all your ingredients and their quantities and it will convert them to the size you have specified.

White flour, 1 kg

CHF4.20

Menge an Lager: mehr als 20

Add to Wishlist

Add to Compare

Whisk 25 cm

CHF7.90

Menge an Lager: mehr als 20

Add to Wishlist

Add to Compare

Hand mixer Styline

CHF108.90

Menge an Lager:15

Add to Wishlist

Add to Compare

Making the sponge dough

Preheat the oven to 200 ºC fan.

Place the sugar and whole egg in a chrome steel bowl. Stir the mixture over a warm water bath with a whisk until the mixture becomes lighter in colour and reaches a temperature of 35 °C (finger test: pleasant warmth and you can no longer feel any sugar crystals). Make sure that the mixture keeps moving and does not burn.

When the mixture has reached 35 °C, remove from the bain-marie and whisk using a hand mixer or food processor until the mixture becomes airy and even lighter in colour. Depending on the quantity, this can take a good 10-15 minutes.

Single Hand Flour Sifter

CHF14.90

Menge an Lager: mehr als 20

Add to Wishlist

Add to Compare

Rubber scraper Red, large

CHF9.90

Menge an Lager: mehr als 20

Add to Wishlist

Add to Compare

Cake ring Ø 24 cm x 6 cm

CHF23.90

Menge an Lager: mehr als 20

Add to Wishlist

Add to Compare

The mixture is sufficiently whipped as soon as you can remove the whisk and the whisk pattern remains on the surface and does not sink in.Mix the white flour with the starch and sieve into the egg mixture. Carefully fold the sifted flour and starch into the egg mixture by hand using a rubber scraper. The mixture will become thicker and collapse a little. If you want to turn the sponge cake into a special eye-catcher, you can add food colouring (gel colouring or paste colouring) to the white mixture and colour the sponge cake. Caution: Liquid colours and powder colours are not suitable.

Place a cake ring on the prepared baking tray with the baking paper and pour in the mixture. The cake ring has no base and does not need to be greased. Conventional springform tins, on the other hand, always need to be greased and floured. Place in the preheated oven immediately after filling and bake at 200 °C backen.Sobald If you can gently press down the centre of the sponge cake after the specified baking time and it no longer "crackles", it is sufficiently baked.

Remove the sponge cake from the oven and turn out onto baking paper. This is done so that the sponge is nice and flat at the top and bottom and not domed on one side. Then leave the baked sponge cake to cool in the ring. As soon as the sponge has cooled, run a spatula or cake ring knife along the ring to remove it from the ring. The cake ring can be used again for baking or put in the dishwasher for washing.

The sponge cake is much easier to cut a day later, otherwise it will still be too soft to cut. The easiest way to cut the sponge cake is with a sponge cake cutter into slices of the same thickness. The sponge cakes can be used straight away or wrapped in cling film and frozen for up to 3 months.

Storage & shelf life

The finished white sponge cake will keep well wrapped in cling film in the fridge for up to a week. You can also store it at room temperature, but it will stay moist for longer in the fridge. You can also freeze it for up to 3 months. Just always make sure that it is well wrapped in cling film.

Posted in: Sweet recipes, Cakes and pastries, Sweet basic recipes

Name

Subject

Comment

Rating:

★

Security code:

Comments

Verständliche Erklärung
By: Jonas On 2025-03-07
Rating:
★★★★★ (5.0)

Dieses Rezept ist super verständlich und gut detailliert erklärt. Das Biskuit ist mir als Anfänger gut gelungen und ist sehr luftig und lecker!

Mould your own chocolate Easter bunnies

Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities

2019-03-10

You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...

Make your own decorative roulade

Posted in: Things to know, Cakes, Sweet recipes, Sweet basic recipes

2019-01-17

Make your own decor roulade - we'll explain exactly how in this blog, with lots of tips and tricks from our...

Cinnamon stars recipe

Posted in: Seasonal recipe ideas, Sweet recipes, Cakes and pastries, Winter & Christmas, Cookies and biscuits

2018-11-22

Make your own cinnamon stars with the help of our professionals, with lots of tips & tricks to bake the best...

Temper couverture and chocolate correctly

Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities

2018-10-28

How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...

How can I convert a cake recipe?

Posted in: Things to know, Cakes, Sweet recipes, Cakes and pastries, Cakes and cupcakes, Cake creations

2019-10-09

Converting a cake recipe, whether a sponge or a cake filling, is easy with our conversion table.

A Mail deliveries

Free delivery

Blog categories

Search in blog

Latest posts

Popular posts

Sponge cake

Sponge cake base - our basic recipe

Most important key data

Biscuit dough

White flour, 1 kg

Whisk 25 cm