Ingredients
Sponge
- 130 grams (1 cup) flour
- 4 large eggs
- 140 grams (3/4 cup) sugar
- 40 grams (1.4 ounces) mint leaves
- 54 grams (1/4 cup) vegetable oil
- 5 grams (1 teaspoon) baking powder
- 20 grams (1.4 tablespoons) sugar for mint
Equipment
- Blender
Essential for blending the mint leaves and sugar. Make sure to pulse for even consistency.
- Mixing bowls
You'll need at least two – one for the egg whites and another for the yolks. Use larger bowls to avoid spillage.
- Hand mixer
Great for achieving fluffy eggs. Set to medium-high speed for best results.
- Spatula
Ideal for gently folding the whites into the yolk mixture without deflating the batter.
- Measuring cups and spoons
Precision is key in baking. Level off each measurement for accuracy.
- Cake rings
Two 16cm (6.30 inch) rings required. Ensure they are non-stick or well-greased.
Instructions
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Servings
🤩 Elevate Your Mint Sponge Cake Experience:
Consider adding a light drizzle of lemon glaze over the top to bring out the minty freshness even more. 🍋 The zestiness pairs wonderfully with the coolness of the mint, offering a balanced combination of flavors.
🥂 For an elegant touch, serve this sponge cake with a dollop of whipped cream and a sprig of mint on the side. Not only does it look stunning, but it also enhances the cake's airy texture.
🍨 Feeling indulgent? Add a scoop of vanilla ice cream! The creamy texture contrasts the fluffy sponge, making every bite a delight.
Variations
🚫🌾 Gluten-Free Version:
Replace 130g of flour with a gluten-free flour blend. Ensure it's a one-to-one substitute to maintain the right texture and consistency.
🌱 🥚 Vegan Twist:
If you’re avoiding eggs, substitute each egg with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Also, use a plant-based yogurt instead of whipping cream for decoration.
Faq
- What can I use if I don't have a hand mixer?
A whisk can work, but it will require much more effort to reach the desired fluffiness for the egg whites. Consider using a stand mixer if available.
- Can I use fresh mint instead of dried?
Yes, fresh mint is preferable for this recipe. It provides a vibrant flavor and aroma that dried mint can't match.
- How do I know when the sponge cake is done?
Insert a skewer into the center of the cake. If it comes out clean, your cake is ready.
- Why should I let the cake cool in a closed oven?
This allows the cake to set gradually, preventing it from collapsing and ensuring even cooling.
- Can I make the batter ahead of time?
It's best to bake the batter immediately after preparation to keep the sponge light and fluffy.
- How can I store leftover sponge cake?
Wrap it tightly in plastic wrap or foil and store in an airtight container in the refrigerator. It should stay fresh for up to 3 days.