Sponge cake (Iginio Massari)

Published on 8 April 2015

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A very soft, easy sponge: follow the few essential rules taught by Massari.

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Ingredients

INGREDIENTS FOR A 24 CM TIN

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Method

Introductory photographs from the original

0 steps completed out of 16

1.Step 1 of 16
I crack eggs into the mixer and add sugar and vanilla seeds.
2.Step 2 of 16
The sponge can be.made with electric beaters, but a stand mixer gives better results as the mixture must grow 6 times in volume. Ideal egg temperature is around 36°C: heat eggs and sugar in a bain-marie, stirring, then whisk in the mixer. However, this makes the sponge stale sooner, so I use room-temperature eggs.
3.Step 3 of 16
After about 15/20 minutes, once thick and about six times larger, I stop and remove the bowl.
4.Step 4 of 16
I sift flour and starch twice onto parchment, important for easier incorporation and a softer sponge.
5.Step 5 of 16
I gradually add flour.
6.Step 6 of 16
I fold upwards from the bottom.
7.Step 7 of 16
The mixture should be smooth, without lumps.
8.Step 8 of 16
I butter and flour a tin; parchment lining makes removal easier.
9.Step 9 of 16
I add mixture, pushing well into the sides to avoid gaps.during baking.
10.Step 10 of 16
I bake preheated at 180°C for about 25/30 minutes for a 24 tin, or about 22 minutes for smaller tins. I put a foil ball in the door opening to release moisture gradually and prevent collapse. Test with a skewer.as ovens differ, checking it does not overbrown.
11.Step 11 of 16
I remove, dust with icing sugar and turn upside down onto a rack to cool and level.
12.Step 12 of 16
If not using the same day, I wrap cold sponge in cling film and a tightly closed food bag; it keeps up to 20 days in the fridge.
13.Step 13 of 16
For filling, I trim the top crust with a knife.then cut into three even layers with a long blade.
14.Step 14 of 16
With the same quantities, I. made a smaller, taller cake in two 20 cm tins, halving each to make 4 layers.
15.Step 15 of 16
Here are the cakes I made.
STRAWBERRY MERINGUE CAKE
(three 24 cm layers)
16.Step 16 of 16
BIRTHDAY CAKE WITH CHOCOLATE HAZELNUT BALLS
(4 layers of 20)

Original source: https://incucinaconlilly.com/2015/04/08/pan-di-spagna-iginio-massari/

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