Spelt Sponge Cake
A light sponge cake made with spelt flour: classic sponge is low in fat and calories. Here the used spelt flour provides fiber that it otherwise lacks.
Ingredients
- 4 eggs (medium size)
- 1 pinch salt
- 80 g raw cane sugar
- 150 g spelt flour (Type 630)
Instructions
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1.
Separate the eggs. Place yolks in a small bowl; whisk whites with 1 pinch of salt and 1 tablespoon cold water in a large mixing bowl.
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2.
Beat the whites with a hand mixer until stiff peaks form. Gradually add raw cane sugar while continuing to beat, until the mixture is firm and creamy.
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3.
Add the yolks and gently fold in with a spatula. (Do not overmix, or the incorporated air will escape.)
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4.
Sift flour over the meringue and carefully fold until the sponge, yolks, and flour are evenly distributed.
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5.
Line a baking sheet or a 24 cm springform pan with parchment paper. (Do not grease the rim of the springform, otherwise the sponge will collapse during baking!)
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6.
Spread the sponge batter onto the sheet or into the pan using a spatula. Bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) for 12–15 minutes on the sheet, or in the springform at 180 °C (convection 160 °C; gas level 2) on the middle rack for 25–30 minutes.
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7.
About two minutes before the baking time ends, tap the sponge with your finger. If it is no longer sticky, remove the sheet or pan. When baking on a sheet: sprinkle a second sheet with remaining sugar. Transfer the sponge from the sheet onto the parchment paper above it. Brush the parchment with water, let sit briefly, then lift it off the cake plate.
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8.
When baking in the springform, loosen the bottom from the rim with a sharp knife and remove the metal edge. Let the sponge cool slightly before transferring to a cooling rack. Carefully peel away the parchment, allow the sponge to cool completely, and divide into 2–3 layers for filling as desired.
