Sponge cakes are a staple in Scandinavian baking, adored for their versatility. They can be transformed in countless ways, but what always remains is their delightful lightness and softness, making them ideal for layered desserts.
The secret to the extraordinary fluffiness of this Vanilla Sponge Cake lies in the technique: egg yolks and whites are whipped up separately, incorporating air that adds incredible volume.
For the perfectly airy layers in this cake, I turn to a blend of all-purpose flour and potato starch. The starch is the magic touch—it reinforces the cake’s structure while keeping it gluten-light, yielding an enviable delicate crumb peppered with the tiniest of pores.
Follow this recipe and you’ll be rewarded with three generous layers, each rising to a lofty 3.4 cm or make two layers each rising to a lofty 5 cm.
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