NONNA’S SPONGE CAKE
I have been intimidated by this cake for several years now. I’ve tasted endless versions of it made by Italian nonnas everywhere. Each one of them bursting with pride as they serve their delicious, fluffy creation and share their tips and techniques for the perfect cake. What sets one cake apart from the other and determines the successful outcome is the height, the dramatic height! Each time I take a bite, I’m in awe of how Nonna’s Sponge Cake made with few ingredients could turn out so high, so light and airy, so utterly amazing!
I’ve mentioned before how I don’t consider myself much of a baker. You have to be so precise when you’re baking, whether it be the exact quantity of each ingredient and the techniques involved. I have the habit of not levelling my flour in the measuring cup with a knife, over stirring or under stirring, under baking, over baking…you have the idea. I enjoy preparing savory foods where you can improvise with different ingredients and flavorings and get a different result each time.
But I finally decided it was time to overcome my intimidation with this cake. I was at a bride’s home this fall on her wedding day(in case you were not aware, at Italian weddings there’s always a pre-ceremony buffet at the bride’s parents home) when I, once again, came face to face with The Cake! I quickly sought out the baker of the cake and, of course, it was the nonna of the bride. It lay on the buffet table untouched.
So, I had to slice that first piece for me. Heavenly! I immediately set out to praise her and, like nonnas everywhere, she explained that it was such an easy recipe, she could practically make it blindfolded. She then began to list the ingredients, which as you could imagine, she knew by heart. I quickly pulled out my cell phone and jotted down the amounts and list of ingredients. No instructions were given as it’s obvious how to put a cake together, isn’t it?
Ingredients
Instructions
for full recipes please see : www.mangiabedda.com
I’ve mentioned before how I don’t consider myself much of a baker. You have to be so precise when you’re baking, whether it be the exact quantity of each ingredient and the techniques involved. I have the habit of not levelling my flour in the measuring cup with a knife, over stirring or under stirring, under baking, over baking…you have the idea. I enjoy preparing savory foods where you can improvise with different ingredients and flavorings and get a different result each time.
But I finally decided it was time to overcome my intimidation with this cake. I was at a bride’s home this fall on her wedding day(in case you were not aware, at Italian weddings there’s always a pre-ceremony buffet at the bride’s parents home) when I, once again, came face to face with The Cake! I quickly sought out the baker of the cake and, of course, it was the nonna of the bride. It lay on the buffet table untouched.
So, I had to slice that first piece for me. Heavenly! I immediately set out to praise her and, like nonnas everywhere, she explained that it was such an easy recipe, she could practically make it blindfolded. She then began to list the ingredients, which as you could imagine, she knew by heart. I quickly pulled out my cell phone and jotted down the amounts and list of ingredients. No instructions were given as it’s obvious how to put a cake together, isn’t it?
Ingredients
- 8 large eggs at room temperature
- 1 1/2 cups granulated sugar
- 75 ml vegetable oil
- 1 lemon, rind grated and juiced
- 1 1/2 cup flour, sifted
- 2 teaspoons baking powder
- icing sugar, for dusting
Instructions
- Separate the eggs placing the egg yolks in a large mixing bowl and the whites in the bowl of your stand mixer fitted with a whisk attachment. Add the sugar and oil to the egg yolks and whisk vigorously for several minutes until the mixture is pale yellow, thick and forms ribbons when you lift the whisk out of the bowl.
- Stir in the lemon rind and lemon juice. Add the sifted flour and baking powder. Stir until well combined.
- ............................................
for full recipes please see : www.mangiabedda.com
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