The secret to a perfect autumn sponge: Butter infusion

The sponge cake serves as the foundation for many cakes and layered desserts. During autumn, we often prepare slightly richer creams based on butter or mascarpone to accompany them. A somewhat "heavier" sponge cake is well-suited for such indulgent desserts.

A sponge cake is remarkably simple to bake. Essentially, it's just eggs, flour, and sugar in its most basic form. However, if you desire something less light than a cloud and want it to support a richer cream well, consider adding a little fat. Butter is the best choice. It also lends the sponge cake moisture and helps prevent it from drying out too quickly. Adding baking powder is also a good idea for this type of cake, although it's unnecessary in the classic version.

Eggs. They should be as fresh as possible and at room temperature. Take them out of the fridge earlier, and if you forget to do so, soak them for about 20 minutes in warm water. Room-temperature eggs whip much better, and their proper whipping is crucial to the success of the sponge cake.

Flour. It's best to use fine cake flour for the sponge. It also needs to be aerated. The addition of potato starch is significant as well.

Sugar. Fine white sugar is suitable for the sponge cake; it should be granulated and free of the smallest lumps. However, avoid using powdered sugar. It’s better not to attempt baking the sponge cake with honey, stevia, or brown sugar, as it won’t turn out well. Only white sugar will stiffen the eggs, which is beneficial for the sponge cake.

Butter. Opt for the best quality butter. Melt it and then allow it to cool.

Ingredients:                      

• 5 eggs,
• 150g of fine sugar,
• 125g of cake flour,
• 50g of potato starch,
• 1 teaspoon of baking powder,
• 3 tablespoons of butter.

Preparation method:                      

1. Melt the butter and let it cool. Separate the egg whites from the yolks.
2. Lightly beat the egg whites. Add half of the sugar. Beat the egg whites with a high-speed electric mixer until stiff peaks form.
3. In a separate bowl, beat the yolks with the remaining sugar into a fluffy mass.
4. Combine the yolks with the cooled melted butter and mix briefly. Gradually sift in the flour, previously mixed with the potato starch and baking powder, into the mixture. Mix the batter just until the ingredients are combined.
5. Gently fold the egg white foam into the batter.
6. Line a 23x23 cm baking pan with parchment paper. Pour the batter into the pan and place it in an oven preheated to 180°C. Bake for about 45 minutes.