Four-quarter sponge cake, a sponge cake recipe that you will always remember.
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Total: 55 min Diners:> 2
This one today is a classic sponge cake recipe, as the four-quarter sponge cake is probably something like the recipe that combines the basic ingredients in the optimal proportions so that the result is a fluffy cake.
Ingredients
Eggs Sugar, same weight as shelled eggs Sunflower oil, same weight as shelled eggs Flour, same weight as shelled eggs Chemical impeller, 4 g for each egg Lemon zest, vanilla essence or similar, optional
Step 1
Preheat the oven to 200ºC. Crack the egg or eggs into a bowl and weigh them. Reserve the same weight of sugar, sunflower oil and flour.
Step 2
We beat the eggs with the sugar at high speed using an electric whisk until they whiten and double in volume.
Step 3
Add the sunflower oil as a fine thread while continuing to beat at very low speed, just enough to integrate the oil. If we are going to use any flavoring such as vanilla essence, lemon zest, ginger or similar is the time to add it.
Step 4
Mix the flour with the impeller and sift this mixture over the egg mixture and others. Add the flour in enveloping movements with the help of a kitchen spatula.
Step 5
Pour the mixture into a baking pan lined with baking paper and bake in a preheated oven at 200ºC until a toothpick comes out clean when pierced with a toothpick. The total time will vary depending on the size of our cake. If it is a small one-egg cake with about 25 minutes or so will be enough, so we can start checking the point after that time.
For a four-egg cake, it will take about 45 minutes, so do not open the oven to check until that time has passed. As each oven is different and yours may heat more or faster than mine, if during baking you see that the center of the cake is rising very fast to the point that it looks like it’s going to burn and the edges barely rise, lower the temperature to 180ºC.
If, on the other hand, your cake rises around the edges but the center continues to sink, that’s a sign that your oven is not heating very much, to fix it, raise the temperature 10ºC and if it does not react, you raise it another ten degrees.
Step 6
When the cake is ready, take it out of the oven, let it cool 10 minutes, unmold and let it cool on a wire rack.
Notes
As you have seen it is a very easy recipe to remember, because there are four main ingredients with the same amount of each of them (hence the name of four quarters) and the booster, again refers to the four because those are the grams needed for each egg. Of course then the cake can be flavored with whatever you want and you can add bits like raisins, pieces of dried fruit, nuts, chocolate …
We can serve it as is or sprinkle it with powdered sugar, or bathe it in a delicious glaze or with a layer of melted chocolate on top.
We can serve it as is or sprinkle it with powdered sugar, or bathe it in a delicious glaze or a layer of melted chocolate on top.
