Makes: 2 x 20 cm ( 8-inch)
Scandinavian people love using sponge cakes. This cake can be used in a million different ways. It is light and soft; it´s perfect for layering.
This sponge cake recipe is my favorite. It is called “biscuit,” in French, whipping the egg whites and yolks separately and then marrying them back together.
The “biscuit” is lighter with larger bubbles, so you get slighter, more open crumbs, and it is more pliable!
To make these “fluffy sponge cake layers,” I use all-purpose flour and potato starch. Potato starch provides structure and lightness in cakes without adding gluten when used in the correct proportion!
The potato starch produces a killer fine cake texture.
I hope you love it as much as I do.
Before you start
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