I love this sponge cake recipe. It’s so easy and you can make hundreds of different cakes with this base. This is a classic European sponge cake (aka Genoise) and is used throughout Europe. Once you have this recipe down (which is truly simple and you’ll memorize it after a couple rounds), you’ll be baking cakes that taste like the finest bakery style cakes in the world.
11 RECIPES using this sponge cake: http://bit.ly/SpongeCakeRecipes
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INGREDIENTS:
6 large eggs, room temperature
1 cup (200 grams) granulated sugar
1 cup (120 grams) all-purpose flour
1/2 tsp baking powder
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Price: $2.99
Easy A
(as of September 21, 2020 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
Price: $4.99
Easy Rider
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Price:
Easy
(as of September 21, 2020 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
Price:
Best recipe… I halved the quantity because I did not need more than one cake for chocolate fondue… I also added vanilla for flavor while beating the eggs… It came out wonderful! Will try the recipe again…
I want to talk with you. can you please call me now.i am from calicut Kerala india
why not use oil or butter..?
One should add oil or butter or not in this recipie please ?
I just made this biskvit and I notice that it tastes similar of consistency to a lady finger. I was hoping it was going to be more along the lines of a base for Lamingtons, or Čupavice. Will be looking for a way to use this type of biskvit though, thanks!
In what step of the process, can I add strawberry flavor to it? And is that even possible?
U r angering style is super.And I tried ur cake it was so delicious .my family loved it so much…
Youre a life saver Natasha!
Why u don’t add butter and milk?
Hey Natasha. Thank you for your recipe. I made it in the first attempt. Thank you very much.
Thank you
Hai am afa
Granulated or powdered sugar ?
Can you tell the measurements in grams…cups are not helpful for beginners…i always creat a mess
I tried your recipe just awhile ago it is perfectly done but the only problem is it is dry any tip to make it moist?
Hello Natasha …i made this recepie for the 1st time n trust me i loved it…..i used this base for the tres leches recepie ….its was just …..wow…..thank u …..just a question ..(.i ate the cake (without the tres leches) it was nice n fluffy but it came abit dry any reason for that…please help me as to where i went wrong thatnk u dearest….
I made a tiny version, cold eggs, perfect added jam
I used this recipe for my TLE baking. It was my first time to bake alone and I received compliments. Thanks❤️✨
Hi natasha can i add some flavor to the sponge cake?
Mine came out flat, hard, & holey. Over beaten? Definitely takes practice.
This is amazing! And I can make it with the things I already have in the house! Thank you so much for the super easy recipe! CHEERS!=^o^=
I’ve tried the cake: came out good!!! Thanks for the recipes
Can i make half of the recipe in 8inch one pan
Thank you it comes really good but smell so eggy. What should I do?
I have a question : I don’t have 2 same-size cake pans !! Can i bake one half and then bake another half ? I mean is it okay for the other half of the batter to sit for some time ?
Can I reduce a couple of eggs and add a little butter to the recipe