Pour the batter into the prepared pan and smooth the surface slightly. Bake in the middle of the oven for 35 to 40 minutes. Check the doneness by sticking a toothpick in the middle of the cake: if it comes out clean, the cake is ready.
Cooling
: Allow the cake to cool in the pan for about 10 minutes. Then carefully remove from the pan and let it cool completely on a wire rack before filling or carving.Tips and variants
This sponge cake is a very versatile base, easy to adapt according to your desires:
Add lemon zest for a fresh and fragrant note.
Replace some of the milk with orange juice for a fruitier version.
Top it with whipped cream, custard, or fresh fruit for a more festive dessert.
Once mastered, this sponge cake will become an essential in your repertoire: simple, elegant and always appreciated.
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