Gentle and ethereal sponge cake
- Serves: 8
- Cooking Time: 25 minutes
- Course: Dessert
- Delicacies: French
- For the sponge:
- 55g unsalted butter
- 4 eggs, at room temperature
- 125g caster sugar
- 125g plain flour
- To serve:
- Cream and fruit of your alternative
- Icing sugar for dusting
1 For the sponge: Preheat the oven to 180 levels and grease a 20cm sandwich tin with a bit of butter or flavourless oil.
2 Soften the butter gently in a small saucepan or within the microwave. Put aside to chill.
3 Put the eggs and sugar right into a warmth proof bowl over a saucepan of barely simmering water. Whisk the combination utilizing a hand whisk or electrical beater, for about 5 minutes if utilizing an electrical beater; if whisking by hand, it can take a couple of minutes longer.
4 As soon as the combination is sizzling to the touch and the sugar has dissolved, take away the bowl from the warmth. When you’ve got a kitchen thermometer, the eggy combine needs to be about 55 levels. At this level I wish to pour the combination into the bowl of a stand mixer and utilizing the whisk attachment, proceed to whisk till it’s chilly. Alternatively, proceed to whisk utilizing an electrical beater or by hand.
5 Pour within the cooled butter, and blend till mixed. Sift the flour and in batches, gently fold in a 3rd of the flour by hand. Repeat with one other third, and at last fold within the remaining flour, ensuring to not overmix. Whenever you can not see any extra flour within the combine, pour into the ready tin, and bake for about 20-25 minutes, or till a skewer inserted into the centre comes out clear.
6 Depart the sponge to chill fully within the tin, earlier than turning out and serving with softly whipped cream and your favorite fruit. Mud with icing sugar to serve.