Sponge cake (warm method)

Sponge cake mixtures are classified as heavy, medium, or light. The quantity of eggs forms the basis for calculating the remaining ingredients. For an evenly textured sponge cake, sugar and flour are generally used in similar proportions. This preparation method produces a sponge cake that stores and freezes well.

Heat the eggs and sugar to about 40°C while stirring constantly

Whip the egg and sugar mixture until light, airy, and stable.

Sift the wheat flour 400 and wheat starch together. Gently fold the flour and starch mixture into the whipped eggs, taking care to retain as much volume as possible.

Warm the butter to about 40°C. Mix a small portion of the sponge batter with the melted butter to equalize the consistency. Gently fold this mixture into the remaining batter.

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

Bake with the vent open.
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.