Bring a taste of Spain into your kitchen with this decadent Spanish sponge cake also known as bizcocho. It's a light and delicate cake with just a hint of lemon.
8 eggs, separated
2 cups granulated sugar
1 teaspoon grated lemon zest
2 cups all-purpose flour
Preheat the oven to 350 degrees F. Grease and flour an 11 x 2 1/2-inch round cake pan.
Place the egg whites in a bowl and beat until stiff with an electric mixer. Set aside.
Place the egg yolks and sugar in another bowl and beat until uniform in color. Add the lemon zest and mix well. Gently fold the egg yolk mixture into the beaten egg whites.
Fold the flour in, folding until just combined.
Pour the cake batter into the prepared cake pan.
Place the sponge cake in the oven and bake at 350 degrees F for 45 minutes or until the cake tests done.
Remove the cake from the oven and let cool for 2-3 minutes. Run a knife around the edge of the cake pan to loosen the sides, then invert the cake onto a wire rack to cool. Let the cake cool completely.
For an extra fine texture, sift the flour twice before folding it into the batter.
Separate the eggs while cold but then let the yolks and whites come to room temperature before beating them.
A pinch of cream of tartar can help stabilize the egg whites and achieve stiffer peaks.
To avoid the cake sticking to the pan, try lining the bottom of the pan with parchment paper in addition to greasing and flouring it.
Yes, you can add flavors or mix-ins to customize the cake. Try adding vanilla extract, almond extract, or a tablespoon of rum or brandy for additional flavor. You can also fold in finely chopped nuts, dried fruit, or chocolate chips into the batter before baking. However, be mindful that heavy mix-ins might sink to the bottom of the cake due to the light and airy nature of the batter.
To keep your sponge cake light and fluffy, make sure to beat the egg whites to stiff peaks without overbeating. When folding in the egg yolks and flour, use a gentle folding motion to incorporate the ingredients without deflating the egg whites. Also, be careful not to overmix the batter once the flour is added. Lastly, avoid opening the oven door while the cake is baking, as sudden temperature changes can cause the cake to collapse.
Yes, this sponge cake recipe can be adapted to make cupcakes or a layer cake. For cupcakes, divide the batter among lined cupcake tins, filling each about 2/3 full, and bake for about 15-20 minutes or until a toothpick comes out clean. For a layer cake, divide the batter between two greased and floured round cake pans and adjust the baking time accordingly, usually around 20-25 minutes. Always test for doneness with a toothpick or cake tester.
Store the sponge cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it well in plastic wrap and then aluminum foil and freeze it for up to 3 months. Thaw at room temperature before serving.
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reviews & comments
LOOKS GOOOOOOOOOOOOOOOOD
45 mins is farrrrr to long 20to mins at most .
November 7, 2013
I think I may have overcooked it but the flavor was good. I forgot about it and tested it at 45 minutes and it was done but I think I should have taken it out sooner.