Sponge without Baking Powder

A cake recipe for all foodies:

The ingredients are for a sponge cake in a form with 22 cm ø.

Instructions for sponge cake without baking powder:

Baking powder can be dispensed with if the amount of fat and sugar together is large in relation to the amount of flour. In this case, the leavening power of the eggs together with the fat and sugar is sufficient.

The procedure is the same as for a sponge cake with baking powder. Small variation: the eggs are always separated here into egg yolks and egg whites, and the egg whites are folded into the dough as stiff snow.

Here are a few more tips:

Mixed dough should never be too thin, but also not too firm. It has the right consistency when it falls off the spoon thick, “tearing”.

When all the flour is well blended into the dough, stop stirring. The dough will otherwise be “overstirred” and will be tough.

If you want to bake a marble cake from light and dark colored sponge, mix half of the dough with cocoa powder and additionally a little bit of sugar, each according to the instructions in the recipe. At the beginning fill the light dough into the baking pan and put the dark one on top. Using a fork or the handle of a mixing spoon, spiralize both types of dough.

You can cut a cooled sponge cake diagonally once or twice like a cake base and fill it with cream (e.g. Frankfurter Kranz).

You can also bake the sponge cake in a cake springform pan.

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