Sponge Cake

The preparation method we propose does not require separating the egg whites from the yolks and results in what connoisseurs call 'Viennese dough'

The leavening occurs naturally and uniformly without the addition of chemical yeast, resulting in a dough with a soft and light consistency

This recipe is sufficient for a 26 cm diameter cake pan or two 20 cm pans

The baking time ranges between 30 and 35 minutes at 190 degrees

These cake bases can be frozen or wrapped in aluminum and stored in the refrigerator without hardening

In a bowl kept in a bain-marie, beat the whole eggs, yolks, and sugar with a whisk until you obtain a warm mixture

It is important that the water in the bain-marie never boils

Remove the bowl from the water, and when the mixture is cold, beat it again with the whisk alternately in a circular motion and from top to bottom so that the mass swells

Mix the flour and cornstarch together, then slowly sprinkle them over the swollen mixture, taking care to mix with a spatula or wooden spoon so that the ingredients are well combined

Now add the melted butter, ensuring it is not hot, very slowly