Sponge cake: a modern classic

19-07-2018 in Techniques
Sponge cake: a modern classic

The basic techniques in the kitchen are often centuries-old tried-and-tested methods. But sometimes, a new technique arrives on the scene. It took sous vide more than 25 years to become a commonly used technique, for example, while the technique for using a siphon and microwave to make sponge cake was developed less than ten years ago in the kitchen of ElBulli. Yet, this newly developed method has already become a classic preparation technique. This comes as no surprise, as you can use this technique to create an extremely airy cake that can be used in both sweet and savoury dishes in no time and without needing too much experience.

Effortlessly airy

To create an airy cake in the classic patisserie-sense, air needs to be incorporated into the batter somewhere in the preparation method. This can be done in various ways:

The beating together of ingredients until light and airy, even with a planet mixer, takes time and the margin for error is small. With this modern preparation technique for sponge cake, the air is incorporated in no time by aerating the batter in the siphon with a charger. This is one of the reasons that this technique has become so incredibly popular, and this is helped by the fact that so many special flavours can be added. This is even the most-viewed component on Gastronomixs!

Vary with three tried-and-tested recipes yourself.

Once you have a good basic recipe, you can freely vary on it. This is also the case for the popular sponge cake recipe on Gastronomixs. That’s why we took a closer look and developed three basic recipes during testing that you can use to push the boundaries even further.

Basic sponge cake

This is the original ElBulli recipe and consists of five ingredients, namely: egg white, ground almonds, sugar, flour, and egg yolk. Minor additions and variations can already create a completely different character. Always add the flavour enhancers in small amounts, so that they don’t become too predominant. In the table below we show how you can vary on this basic recipe. The most important advantage is that these recipes have been tested thoroughly by our culinary team.

150

g

egg white

 

80

g

ground almonds

 

80

g

sugar

 

30

g

flour

 

60

g

egg yolk

 

max. 2

g

addition of choice

e.g. liquorice powder, ground cinnamon, ground cardamom, sumac, vanilla, powdered freeze-dried fruits such as pineapple, passion fruit, or raspberry.

 

 

 

 

 

Basic sponge cake with sweet or savoury liquid

Make your own egg whites: this might sound strange but with egg white powder you can create your own egg whites by the addition of the liquid of your choice. Add 10 grams of egg white powder to 100 ml of liquid and mix it well. A world of flavours will open up and will also allow you to use sponge cake in hearty dishes. Stick to the basic recipe below and vary to your heart’s desire.

10

g

egg white powder

 

100

ml

liquid of choice

e.g. dashi, vegetable juice, fruit syrups, drinks, tea.

150

g

egg white

 

80

g

ground almonds

 

80

g

sugar

 

30

g

flour

 

60

g

egg yolk

 

 

Basic sponge cake with vegetable or fruit purée

An extremely airy sponge cake packed with flavour made from fresh fruit. This taste cannot be compared with a cake made from freeze-dried fruit. It produces a creamy and fresh sensation in the mouth. The fact that this recipe does not use almond powder makes it suitable for guests with a nut allergy in all varieties.

180

g

fruit coulis of choice

e.g. strawberry, raspberry, blueberry, rhubarb, orange, etc.

250

g

egg white

 

150

g

sugar

 

50

g

flour

 

175

g

egg yolk

 

On Gastronomixs you can find many different ways to use sponge cake. Not a member but want to view the components? Sign up now and try out Gastronomixs for free for two weeks!

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