Sponge Cake

Nadia Al-SayedKüchenchef

Zutaten

• 1 Egg
  1 Egg
• 1 cup flour, sifted
  1 cup
• 1/4 teaspoon baking powder
  0.3 teaspoon
• 1/4 teaspoon salt
  0.3 teaspoon
• 1 cup white sugar
  1 cup
• 2 tablespoons water
  2 tablespoon
• 1 teaspoon vanilla extract
  1 teaspoon
• 2 teaspoons lemon juice
  2 teaspoon
• 1 teaspoon lemon zest
  1 teaspoon
• Fruits as desired
  0
• Schlagsahne
  0

Schritte

1. 1

   After half an hour, take the eggs out of the refrigerator, separate the whites from the yolks, and let them sit until they reach room temperature.

   30 Min
2. 2

   Preheat the oven to 176°C (350°F).

   Benötigte Werkzeuge:

   Ofen

   5 Min
3. 3

   Beat the egg yolks with 2/3 cup of sugar (135 grams) using a stand mixer or electric whisk for 3 minutes. When finished, lift the whisk to let the mixture fall in a continuous ribbon.

   Benötigte Werkzeuge:

   Küchenmaschine

   3 Min
4. 4

   Add the vanilla, water, and lemon zest, and continue beating at medium speed until the ingredients are well combined. Pour the mixture into a wide, deep dish and set aside.

   Benötigte Werkzeuge:

   🍳

   Bowl

   3 Min
5. 5

   Whip the egg whites, ensuring that the whisk and bowl are clean and free of any grease. Continue whipping until it resembles foam, then add 2 tablespoons of lemon juice and continue whipping until it turns white.

   5 Min
6. 6

   Turn on the whisk and gradually add 1/3 cup of sugar, one tablespoon at a time, while continuing to whip until a fluffy white consistency is achieved. Set aside.

   5 Min
7. 7

   Mix the flour with the salt and baking powder, then sift it over the egg yolk mixture in three additions, folding gently each time.

   5 Min
8. 8

   Add the egg whites to the mixture in three additions, folding gently from the bottom up with a spatula until all ingredients are well combined.

   Benötigte Werkzeuge:

   Spatel

   5 Min
9. 9

   Pour the mixture into the cake pan and smooth the surface by tapping the pan lightly on the counter. Bake in the oven for 28-30 minutes until done.

   Benötigte Werkzeuge:

   Kuchenform

   30 Min
10. 10

    Invert the pan immediately after removing it from the oven onto a plate and let it cool for an hour and a half until completely cool.

    90 Min
11. 11

    Using a thin pastry spatula, separate the cake from the sides of the pan, then lift the cake with the bottom and place it on the counter. Separate the bottom from the cake with the spatula in the same manner.

    Benötigte Werkzeuge:

    Spatel

    5 Min
12. 12

    Place the cake on a wire rack greased with a little butter (to prevent sticking), sprinkle with powdered sugar, and serve or use for cakes.

    5 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Schlagsahnepro 100g

Energie300 kcal

Proteine2 g

Gesamtfett30 g

Kohlenhydrate3 g

Zuckerzusatz2 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags