Shopping list for Sponge cake
3 free range organic eggs (room temperature)
90g caster sugar
50g plain flour
50g cornflour
a pinch of salt
2 teaspoons vanilla extract
30g butter
icing sugar, to dust
With the Swiss buttercream ready to use in the refrigerator, we are now going to start on the cake. We make a thin sponge cake that we will later fill with buttercream and then roll up. Don't think you're done then, because after that we'll turn the cake into real Twentse Cossacks ;))
Here's how to make a sponge cake, for the Twentse Cossacks
Bring a pan with a layer of water to the boil
Put a large bowl on top of the hot pan, break the eggs in the bowl
Add the sugar and beat the eggs au bain marie to 37°C.
Remove the pan from the heat, beat the egg mix until firm.
Beat the mixture pale in colour and fluffy in about 10 minutes.
Sieve flour and cornflour into the bowl.
Fold it into the mixture.
Fold the vanilla into the mixture.
Preheat the oven to 180°C
Finally, gently fold in the melted butter.
Place a sheet of baking paper on the baking tray.
Spread the batter evenly over the baking paper.
Bake the sponge in +/- 10 minutes golden brown.
Dust the sponge cake with icing sugar.
Place a dishcloth on top and flip it over.
Peel off the waxed paper and roll the cake.
Let the rolled up cake cool
Unroll the cake and spread Swiss buttercream evenly on top, save 3-4 tablespoons.
Roll the cake firmly in cling film and let is set in the fridge for 1 hour.
Later on we make real Twentse Kozakken (Cossacks) from the sponge cake ;))