ROTD: Super Quick Sponge Cake

You'll want to have this sponge cake recipe on hand, should the craving arise

Prep. Time 10‘    Baking Time 25‘    Serves 8-10

Ingredients

For the sponge cake:

  • 4 large eggs
  • 220 g sugar
  • 220 g soft butter
  • 220 g self-raising flour
  • 2 tsp baking powder
  • 1 tsp liquid vanilla extract
  • A pinch of salt

For the cream:

  • 250 g butter at room temperature
  • 250 g powdered sugar
  • 125 g cocoa powder
  • 400 g praline
  • 1 tsp liquid vanilla extract
  • A pinch of salt
  • 150-200 g heavy cream

Instructions

For the sponge cake:

  1. Preheat your convection oven to 160°C.
  2. Butter two 20cm pans and line the base with parchment paper.
  3. Place all the ingredients for the sponge cake in the mixer bowl and beat for 1 minute on low speed.
  4. Increase the speed and beat for 2 minutes.
  5. Divide the mixture equally between the 2 pans.
  6. Place the pans on the middle rack and bake for 25 minutes.
  7. Remove from the oven and let them rest for 10 minutes in their pans.
  8. Using a knife, loosen them from the sides.
  9. Turn them upside down on a rack to cool completely.
  10. Cut them horizontally into 4 slices.

For the cream:

  1. In the mixer bowl, add the softened butter, powdered sugar, cocoa, salt, and vanilla extract and mix on low speed.
  2. Add the praline and increase the speed.
  3. Beat for 2 minutes, add the cream (depending on how loose or tight you want it,. add from 150 to 200 grams), and continue beating for 1 minute until it becomes smooth and fluffy.
  4. Spread each slice with cream and use a spatula to cover the cake all around.

Enjoy!

Source: Argiro Barbarigou

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