Soft and delicate, this classic Italian sponge cake is simply perfect. Perfect to be filled or decorated with butter creams or soaked with different types of syrups. It does not crumble, it is not dry but light and spongy and never colapse. You only need four ingredients to make it. It is baked without the addition of baking powder and without the addition of butter or oil. This sponge cake rises thanks to the careful and correct whipping the eggs and then delicate mixing with the flour. It is a perfect base for birthday cakes, drip cakes or light layered cakes.
Store at a room temperature wraped in plastic wrap.
lot of love. B.
p.s. If you are looking for some other type of basic cake recipe I also recommend my Molly cake – whipped cream sponge cake (photo below) or Hot water chocolate cake (photo below).
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