Sponge cake (cold method)

The cold method produces particularly light and stable sponge cake batters. However, very light sponge cakes are more prone to drying out. Cold-method batters are well suited for piping and for creating decorative textures, such as combed surfaces.

After folding, the batter must be processed and baked immediately.

Whip the almond paste 1:1, egg yolks, and half of the sugar until light and fluffy. Whip the egg whites with the remaining sugar to a stable meringue.

Fold part of the meringue into the almond and egg yolk mixture, then gently fold in the remaining meringue.

Sift wheat flour 400 and gently fold it into the batter.

Immediately fill the prepared cake rings or molds with the batter. If needed, cover with parchment paper.

Bake with an open vent.
Baking temperature: approx. 195°C
Baking time: approx. 30 minutes

After baking, invert the sponge cakes onto parchment paper to create a flat, even surface. Then allow them to cool completely.

Once cooled, remove the sponge cakes from the cake rings or molds. Cover with plastic wrap and store at 2–5°C or freeze at -18°C.

Cooling too late or insufficient covering can result in moisture loss, causing the sponge cake to dry out.