I Love simple Recipes… Mainly for the reason that I tend to be a spur of the moment baker, so when I get and idea in my head I want to do it now! So many times I’ve gone to make something and been missing an ingredient.
I have made this sponge cake probably 50 times and love it more each time I do. You don’t even need measuring cups! You just need Eggs, Flour, and sugar, and you can modify its flavor with whatever your heart desires!
This Recipe is a Finnish Recipe (Original post found here) I found on Pintrest.
Start with 2 identical see through containers. I use Mason jars, but you can use cups or Tupperware.
First crack 3 eggs and put them into the first container, Then in the second container add enough sugar to match the volume of the eggs (hence why you need to be able to see through them)
Dump the sugar in to a mixing bowl, (keeping eggs in the first container) then use the empty second container (that your sugar was in) and match the volume of the eggs again with flour.
Add the eggs to the sugar (keeping the flour separate in it’s container) and beat the eggs and sugar together like there is no tomorrow… so ideally with an electric mixer on high… unless you are like my Amish Aunts who can whip a meringue up solely with arm power!
Your egg/sugar mixture should start creating a frothy goodness, and start to thicken up. Keep mixing until the mixture is thick enough to draw on the top of it with the batter. (you should be able to see the pattern sitting on the top of the batter) This beating is what makes the cake rise. Alternatively if you are freaked out that you didn’t beat it enough you can add 1/4 tsp of baking powder to ensure if rises when you add the flour.
Once your eggs and sugar are beaten together, GENTLY fold* in the flour. if you mix the flour in to vigorously you will loose all the wonderful air bubbles you just frothed into the eggs/sugar mixture.
*by folding in I mean, take a spatula and dump the flour in slowly, gently mixing in starting with your spatula at the bottom of the bowl, bringing the sugar/egg mixture over the flour you added (in a large circular motion), till it’s all incorporated with no lumps
Pour mixture in to a lightly greased bunt pan (the round one with the hole in the center) or any type of pan you want aprox 8″x 8″ in size
Bake at 350 for 12-20 min
I’m sorry for the large variance in time, but it will totally depend on the type of pan you use, and how much you beat the mixture.
You can add anything you want to this recipe! It’s such a good base.
for a citrus cake, add 1-2 tsp of lemon (or orange) zest and 1 tsp of lemon (or orange) juice
add 1-2 tsp of vanilla
add 1 tsp of cinnamon
or anything (just about) you can think of! (Please leave a comment if you tried something and it worked great, I’d love to know!)
My favorite way is to put some fresh or frozen fruit in the bottom of a lightly greased pan and dump the batter over top for the easiest cobbler ever!
you can increase the ratio to as large as you want. I typically do 4-5 eggs if I’m making a dessert for more then just my little family, and just match the volume of sugar and flour to however many eggs you decided to use.
Enjoy experimenting! (and eating!)