BASIC FATLESS SPONGE CAKE
Basic Fatless sponges forms the base for many types of cakes. The cake does not contain baking powder/baking soda, and relies solely on the volume of beaten eggs to rise. Since it does not contain added fats (butter/oil), the resultant cake is spongy, fluffy (due to eggs) and dry . True to its name, it is a very porous cake and can take up a lot of syrup or juice in which the cake is soaked, and hence can be basked in any flavour of choice. This forms the base of gateaux cakes-which are elaborate very light sponge cakes, with rich icing or filling. So, with a little variation in the flavor, this is an ideal choice for all your layered cakes like a Tiramisu, black forest cake, fresh pineapple cake, fresh fruit cake etc, unless of course if you don’t eat eggs.
The recipe for the cake is from the blog ‘as easy as a apple pie’. This recipe was used for making Ladyfingers/ sponge fingers, which are a type of long thin finger sized and shaped sponge cakes, used in the very famous tiramisu cake.I used this recipe to bake cake rather than sponge fingers, which was eventually going to form base for my Tiramisu.You can find the original recipe here.
- Eggs *– 3 (separated)
- Granulated sugar*– ½ cup (divided)
- A pinch of salt
- vanilla extract-1 teaspoon
- Freshly squeezed lemon juice- 2 teaspoons (divided)
- zest of 1 lemon, grated
- Cake flour #– ½ cup (sifted)
- Potato starch/ Corn flour# – 2 tablespoons
* Eggs are best seperated when cold. Refrigerate eggs for few hours, seperate yolk and white in different clean bowls, allow them to come down to room temperature and use according to the recipe.You can also place the bowls in warm (not hot) water to allow them to come to room temperature quickly.
* I measured the sugar and powdered it in blender.
# ½cup cake four= ½ cup all purpose flour minus 1 tablespoon, to this add 1 tablespoon cornflour.
# Use different flavoured custard powders to change the flavour of the sponge. Add the essence accordingly.
- Preheat the oven to 180 degrees C.
- Grease, flour and line a 7″x7″ baking tray.
- In a medium bowl, start beating beat the egg whites,once they turn frothy add lemon juice.
- Once the whites achieve soft peak stage, add ¼ cup powdered sugar and beat until stiff peaks form.Do not over beat.
- In bigger bowl, beat the egg yolks with the remaining sugar, lemon zest, vanilla extract, 1 teaspoon of lemon juice and salt until thick and light yellow.Eventually, this will be the bowl in which the final batter will be mixed, make sure you take the biggest bowl.
- Sift the flour and corn starch over the yolk mixture , in 2-3 increments and gently fold it in each time with a rubber spatula until smooth and well combined.
- Gently fold in the egg whites in two increments. Take care to see the egg whites do not lose much volume. Using a rubber spatula works best in this case, if not, use a whisk.
- Transfer the batter to the prepared baking tray.Tap gently on the kitchen counter to remove air bubbles.
- Bake for 35-40 minutes, until the surface is browned and a toothpick inserted at the centre of the cake comes out clean.
- Let the cake cool down completely, and then you can use it for all your fancy bakes!!