Tenderness Sponge Cake
Description
Baking this is simple and quick. Sponge cakes are a very popular type of cake in Europe. Soaked in some syrup, they are simply wonderful. I did not come up with this sponge recipe myself—I borrowed it from the book *On Cooking*—but I changed it a little. It turned out great: the sponge has an incredibly tender and airy texture. Because the sponge rises beautifully, it will work easily as a base for sponge layer cakes as well.
Instructions
- 1
Step 1
Ingredients.
- 2
Step 2
In a bowl, mix the flour, salt, and baking powder. Set aside.
- 3
Step 3
Pour the milk into a small saucepan and add the butter. Warm over low heat until the butter has melted.
- 4
Step 4
In another small saucepan, whisk the eggs with sugar until smooth.
- 5
Step 5
Now gradually start mixing the flour and milk into the egg mixture. Add them alternately, first a spoonful of flour…
- 6
Step 6
...then a little milk mixture.
- 7
Step 7
Beat the resulting mixture until smooth. Take a springform pan, dust it lightly with flour, and grease with butter. Pour in the batter, place in an oven preheated to 180 degrees, and bake for 45–55 minutes.
- 8
Step 8
The finished sponge cake looks roughly like this. It must be cooled to room temperature.
- 9
Step 9
Remove the cooled sponge cake from the springform pan.
- 10
Step 10
Place the sponge cake in a deep container (for example, a pot) that is slightly larger in diameter than the cake itself. Pierce the cake deeply all over with a knife or fork.
- 11
Step 11
In a blender, blend the condensed milk, sour cream, and vanilla essence until smooth. Pour this soaking liquid over the sponge cake.
- 12
Step 12
Leave the sponge cake in a warm place for 5–6 hours under a closed lid. The sponge cake, like a sponge, will absorb all the liquid and become incredibly tender.
- 13
Step 13
After 5–6 hours the tender and slightly moist sponge cake will be ready, and you can eat it. ;)