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Preparation:
1. Preparing the eggs and sugar
Separate the egg whites from the yolks.
In a bowl, beat the egg yolks with the sugar until the mixture is white and frothy.
Gently mix the sifted flour with the egg mixture and sugar. This prevents lumps and gives a light texture.
2. Beat the egg whites until stiff peaks. Beat
the egg whites until stiff peaks with a pinch of salt. This step is essential to give the sponge cake lightness.
Add one-third of the beaten egg whites to the egg yolk and flour mixture. Stir vigorously to dissolve the mixture.
Gently add the remaining 2/3 of the egg whites, stirring them with a spatula (maryse) in circular motions from the bottom up to avoid damaging the egg whites.
3. Baking the sponge cake Preheat
the oven to 180°C (gr. 6).
Pour the batter evenly onto a baking sheet lined with parchment paper. Spread the batter with a spatula so that it has an even thickness.
Bake for 8-9 minutes. The sponge cake should be lightly golden, but still soft to the touch.
4. Rolling the sponge cake
After baking, gently turn the sponge cake over onto a clean, damp cloth.
Roll the sponge cake with a cloth, being careful not to break it. This step allows the sponge to take its shape without cracking during final assembly with the filling.
Allow to cool completely before removing and decorating.
Tip:
A damp cloth is essential to keep the sponge soft and easy to unroll.
Do not overcook the sponge cake, as this will make it crumbly.
For a tastier lock, you can add it to cocoa flour (20 g) for a chocolate sponge cake.
All you have to do is decorate the sponge cake with your favorite cream: chocolate, butter or fruit mousse!
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