Moist cake with creamy frosting & peanuts

Ingredients

Sponge cake

4 large eggs
400 grams (14.1 ounces) all-purpose flour
120 grams (4.2 ounces) granulated sugar
20 grams (0.7 ounces) cornstarch
3 grams (0.1 ounces) baking powder
1 teaspoon vanilla extract

Syrup

100 grams (3.5 ounces or 1/2 cup) water
60 grams (2.1 ounces or 1/4 cup) sugar
10 grams (0.35 ounces or 2 teaspoons) cognac

Frosting

1 large egg
160 grams (5.6 ounces or 3/4 cup) granulated sugar
100 grams (3.5 ounces or 1/2 cup) milk
180 grams (6.3 ounces or 3/4 cup) unsalted butter, softened

For decorating

175 grams (6.2 ounces or 1 cup) raw peanuts

Equipment

Electric Mixer:
Essential for beating the egg whites and achieving that perfect fluffiness. Make sure to use the whisk attachment!
Baking Pan:
A 32 x 30 cm pan is recommended for this recipe. Line it with baking paper for easy removal.
Sifter:
Sifting the dry ingredients ensures a smoother batter, which means a lighter, airier cake.
Saucepan:
Use a medium-sized saucepan for mixing the frosting ingredients on low heat.
Spatula:
Great for gently folding ingredients into the batter and spreading frosting evenly over the cake layers.
Refrigerator:
Allow the assembled cake to rest overnight to ensure the flavors meld together beautifully.

Instructions

Step 1

1. Separate the room temperature eggs into whites and yolks.

Step 2

Tip: Ensure the eggs are at room temperature for easier separation and better volume when whipping.

Step 3

2. Beat the egg whites with the sugar at medium-high speed, leaving a little sugar for the yolks.

Step 4

Tip: A pinch of salt or a drop of lemon juice can help stabilize the egg whites.

Step 5

3. Beat the egg yolks with the remaining sugar and vanilla extract until pale and creamy.

Step 6

Tip: Mixing the egg yolks with sugar before adding to the whites helps prevent the sugar from settling.

Step 7

4. Gently fold the beaten yolks into the whipped whites.

Step 8

Tip: Use a spatula to fold gently to maintain as much air in the mixture as possible.

Step 9

5. Add all the dry ingredients (flour, cornstarch, baking powder) and sift them into the egg mixture.

Step 10

Tip: Sifting helps avoid lumps and ensures an even distribution of ingredients.

Step 11

6. Stir the dough gently to combine.

Step 12

Tip: Over-mixing can deflate the batter; mix just until combined.

Step 13

7. Pour the batter onto a parchment-lined baking mold (32 x 30cm | 12.5 x 13.8 inches).

Step 14

Tip: Spread the batter evenly with a spatula to ensure even baking.

Step 15

8. Bake in a preheated oven at 347°F (175°C) for 15 minutes.

Step 16

Tip: Do not open the oven door during baking to prevent the cake from collapsing.

Step 17

9. Let the cake cool and then cut it into 4 layers.

Step 18

10. For the syrup, mix the water, sugar, and cognac in a saucepan and bring to a boil.

Step 19

Tip: Stir until the sugar dissolves completely and allow it to cool before using.

Step 20

11. For the frosting, in a saucepan, mix the egg, sugar, and milk thoroughly.

Step 21

Tip: Constant stirring is crucial to avoid curdling.

Step 22

12. Place the saucepan over low heat and cook, stirring constantly, until the mixture thickens and steam begins to appear.

Step 23

Tip: Do not rush this step; cooking slowly will yield a smoother cream.

Step 24

13. Allow the cream to cool completely.

Step 25

Tip: Cover with a plastic wrap directly on the surface to prevent a skin from forming.

Step 26

14. Whisk the softened butter until light and fluffy, gradually adding the cooled cream.

Step 27

15. Assemble the cake by alternating between cake layer, syrup, and frosting.

Step 28

Tip: Apply the syrup generously to keep the cake moist.

Step 29

16. Decorate the cake with 150-200g (5-7 ounces) roasted peanuts.

Step 30

Tip: For a more intense flavor, toast the peanuts before chopping.

Step 31

17. Place the assembled cake in the fridge overnight to set.

Servings

✨ **Serving Suggestions and Ideas** ✨

Once your sponge cake is ready, the fun truly begins! 🍰 To serve a classic slice, cut the cake into equal-sized squares or triangles. This simple yet elegant presentation is perfect for any celebration. For a more refined touch, add a dollop of whipped cream or a sprinkle of powdered sugar.

🍨 *Want to take it up a notch?* Serve each slice with a scoop of vanilla ice cream and a drizzle of chocolate syrup. This combo offers a delightful balance between the light, fluffy cake and rich, creamy ice cream.

For a daintier, finger-food approach, cut the cake into smaller, bite-sized pieces and place them on a decorative platter. You could even insert tiny toothpicks for easy sharing at parties. 👌

🏡 **Picnic Idea**: Pack individual slices in parchment paper and tie them with a cute ribbon for a charming picnic dessert. Add a few fresh berries for an extra pop of color and flavor. 🍓🥐

Variations

🍃 **Gluten-Free Variation**

Replace the all-purpose flour with a high-quality gluten-free flour blend. Make sure it's a 1:1 substitute to keep the texture just as fluffy and light as the original!

🌱 **Vegan Variation**

Swap out the eggs with a mix of 1 tbsp ground flaxseed and 3 tbsp water per egg, allowing it to sit for a few minutes to thicken. Use a plant-based milk substitute like almond or soy milk in the frosting, and opt for vegan butter to keep it creamy and delicious. Voilà, a vegan treat that doesn't skimp on taste! 🍰👩‍🍳

Faq

Why did my sponge cake turn out dense instead of fluffy?
This usually happens if the eggs are not beaten enough to reach the right volume or if the batter was overmixed. Be gentle when folding the ingredients!
Can I make this cake ahead of time?
Absolutely! This sponge cake actually tastes better after spending a night in the refrigerator, allowing the flavors to meld beautifully.
How can I prevent my cake from sticking to the pan?
Always line your baking pan with parchment paper and consider lightly greasing the edges for extra protection.
What’s the best way to roast peanuts for decoration?
Toss the peanuts in a dry, hot skillet over medium heat, stirring frequently until they’re golden brown and fragrant—usually about 5-7 minutes.
Can I substitute the cognac in the syrup?
Yes, you can use any other flavored liqueur or even a non-alcoholic syrup like vanilla or almond extract mixed with water.
What are the signs that my frosting is ready?
The frosting should be silky and smooth with no sugar grains. It should also hold its shape well when you scoop it with a spatula.