Ingredients for sponge cake for 8 / 10 people
10 medium eggs weighing approx. 50 g each
200 g granulated sugar
200 g plain flour
100 g potato starch
1 vanilla pod
Total weight: 1100 g
To grease the cake tin:
20 g butter
10 g plain flour
If you don't have a planetary mixer, use an electric whisk.
Butter the cake tin and dust it with flour.
Sift the flour and potato starch onto a sheet of baking paper.
Whisk the eggs and half of the sugar together with the seeds scraped from the vanilla pod, after a few minutes add the other half of the sugar and continue whisking.
Once the mixture is light and fluffy, add the sifted flour and starch and fold in gently using a rubber spatula.
Folding in is a gentle mixing method, bringing the spatula from the bottom up and over the top, and must take no more than 2-3 minutes.
Pour the mixture into the cake tin.
Select the "sponge cake" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
For a mixture that whisks more quickly, the eggs must be at room temperature, or else you can even warm them in a bain marie for 2 minutes while you whisk.
When you remove the sponge cake from the oven, turn it out of the cake tin immediately to prevent it from drying out.
