Sponge Cake
Sponge cake with crunchy top
Sponge cake with crunchy top
Cooking Time
55 minutes
Prep Time30 minutes
Servings12
- 5 large eggs
- 200 g sugar
- 38 ml water
- 38 ml sunflower oil
- 250 g wheat flour
- 8 g baking powder
- zest of 1 lemon
- 1/2 tsp vanilla extract
- 1 pinch of salt
For the crunchy top
- 200 g flour
- 125 g sugar
-
250 g melted Flora Plant B+tter Unsalted
- Separate the egg yolks from the egg whites. Put the egg whites in the mixer bowl. Add a pinch of salt and begin to whisk.
- When the egg whites start to foam, add approximately half the sugar, about 100 g. Continue beating until the egg whites are well whipped and have stiff peaks.
- Set the egg whites aside in a clean bowl and use the same bowl of the mixer to beat the egg yolks. Without cleaning the bowl, add the egg yolks and the rest of the sugar, i.e. another 100g.
- Also add 38 ml of water and 38 ml of sunflower oil that we have in the same jug, the zest of 1 lemon and half a teaspoon of vanilla extract. Whisk until the egg yolks whiten and double in volume.
- Mix 250 g of wheat flour with 8 g of baking powder and add it to the yolks in several batches. It is important to sieve it and not add a new batch until the previous one is fully integrated. Beat at low speed and just enough to integrate everything well.
- Add the whipped egg whites. Start by adding a little of the egg whites and stirring to lighten the mixture, so that it can then be carefully folded in.
- Then add the rest of the whipped egg whites little by little, using a spatula to fold them in. Line the baking tin with baking paper. Once the bottom and walls are lined, carefully pour all the batter into the mould. Knock the dough a few times to release the air.
- For the crunchy top: Mix all the ingredients well and crumble covering the cake.
- Preheat the oven and bake at 175 ºC for 55 minutes, top-down option.
- Leave the mould to cool for 10 minutes and then unmould the cake on a wire rack to allow it to cool completely. It is important that it cools outside the mould, otherwise the heat will make the cake moist.
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