Preheat the oven to 160°C (320°F) and grease a round pan 24 cm in diameter.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Whip the egg whites with the salt, gradually adding half the sugar, until stiff and glossy.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
3
In another bowl: Whip the yolks with the rest of the sugar and the vanilla on high speed 3–4 minutes, until pale and fluffy.
⚙ WhippingBowlHand mixerorStand mixer
4
Sift the flour over the top and Fold gently, just until the flour is absorbed.
⚙ FoldingSilicone spatulaSifter
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5
Fold the egg white foam into the batter, in three additions, gently.
⚙ FoldingSilicone spatula
6
Pour into the pan.
Round pan
7
Bake 40–50 minutes, until a toothpick inserted in the center comes out dry.
⚙ BakingOvenRound pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Let the cake cool completely.
To assemble
9
Whip the cold cream on medium speed, until it starts to thicken.
⚙ WhippingBowlHand mixerorStand mixer
💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
10
Add the powdered sugar and keep whipping on high speed to firm peaks.
Hand mixerorStand mixer
11
Spread the whipped cream over the cooled cake and arrange the mixed berries on top.
Offset spatula
651calories
15 gprotein
91 gcarbs
24 gfat
● protein 10%● carbs 57%● fat 33%
Per serving (250 g), of 4 servings
For the Sponge Cake · To assemble ·
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⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Round pan· Also works: Springform pan (None) · Square pan (None)
Sifter· Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
Offset spatula· Also works: Spreading knife (Spreading knife) · Spoon / teaspoon (regular) (Back of a spoon)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Hand mixer or Stand mixer· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
