Baking · Finnish
Sponge Cake Bases
Layer cakes are a staple of any home celebration. The sponge cake base can be prepared well in advance and even frozen. It is best to fill the cake the day before the party so that the moisture and flavors have time to settle, but decorating should be done on the day of the celebration.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Turn on the oven.
- 2
Whip the room-temperature eggs and sugar into a thick, pale foam. Combine the flours and baking powder. Sift them into the foam. Mix gently with a wooden spoon until smooth.
- 3
Pour the 3-egg cake batter into a 2-liter greased and breaded cake pan, and the 4-egg cake batter into a 2 1/2-liter one. (A non-stick pan does not need to be coated with breadcrumbs.)
- 4
Bake the cake base in the lower part of the oven at 175 degrees until done, 30–35 min depending on the size of the cake. If you bake the cake in a non-stick pan, the oven temperature should be lower: initially at 175 degrees for 10 min, then lower the temperature to 160 degrees and bake for about another 25 min.
- 5
Invert the cake base onto a rack or plate after it has cooled slightly.
- 6
Use the 4-egg cake base recipe above, but replace the wheat flour-potato starch mixture as follows: 1 dl wheat flour + 1/2 dl potato starch or barley starch + 1 bag (50 g) almond flour. Use 1 tsp of baking powder.
- 7
A nut cake base is prepared by replacing the almond flour with an equal amount of chopped nuts.