Introduction:

Who says you need an oven to make a light and fluffy sponge cake? With this quick and easy recipe, you can make a tall, soft, and fragrant cake right in the pan. It’s the perfect solution when you don’t want to turn on the oven or when you’re short on time. Ideal to enjoy plain, filled with creams or jams, or transformed into a spectacular cake for any occasion.

Ingredients (for a 22 cm cake tin or a non-stick pan with lid):

4 large eggs

120 g of sugar

120 g of 00 flour

1 teaspoon baking powder

1 sachet of vanilla or a few drops of vanilla extract

1 pinch of salt

Butter or oil to grease the pan

Instructions:

Beat the eggs: In a large bowl, beat the eggs and sugar using an electric mixer for at least 7-8 minutes, until the mixture is light, fluffy, and frothy.

Incorporate the flavorings: add the vanilla (or vanilla extract) and a pinch of salt.

Add the flour: sift the flour and baking powder and gently fold them in with a spatula, mixing from the bottom up so as not to deflate the mixture.

Prepare the pan: Grease a 22cm non-stick pan with a drizzle of oil or butter and line the bottom with baking paper to prevent the cake from sticking.

Slow cooking: Pour the batter into the pan, cover with a lid, and cook over very low heat for about 35-40 minutes. Do not lift the lid during the first 20 minutes.

Check for doneness: Do the toothpick test: if it comes out dry, the sponge cake is ready.

Cooling: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serving and Storage Tips:

Dust with icing sugar and serve plain as a sweet breakfast or snack.

Cut it in half and fill it with custard, Nutella, or whipped cream for a richer dessert.

Store it wrapped in cling film at room temperature for 2 days, or in the refrigerator for 4-5 days.

Variants:

For cocoa: replace 20 g of flour with 20 g of unsweetened cocoa.

Gluten-free: Use rice flour or gluten-free mix.

Flavored: Add lemon or orange zest for a fresh, citrusy scent.

Light version: reduce sugar to 90g and use natural sweetener.

FAQ:

1. Can I use a larger or smaller pan?
Yes, but adjust the cooking times: in a larger pan, the sponge will be lower and cook faster; in a smaller pan, it will be higher and take a few minutes longer.

2. What can I do if I don’t have a lid?
You can cover the pan with tightly sealed aluminum foil, being careful not to leave any gaps where heat can escape.

3. My sponge cake is still raw inside. Why?
The heat was probably too high: the secret is slow, even cooking over very low heat.

4. Can it be frozen?
Yes, cut into slices and wrapped tightly in plastic wrap, it will keep in the freezer for up to 2 months.

5. Is it also suitable as a base for decorated cakes?
Absolutely! It’s soft yet firm, perfect for filling and covering with cream or fondant.