By Susanne 
Step-by-Step Guide to Creating the Perfect Basis for Your Desserts
German sponge cake, known as “Biskuit,” is a fundamental component in many beloved German desserts, including Black Forest Cake and various layered pastries. Its light and airy texture make it an ideal base for absorbing flavors and supporting rich fillings. Follow this step-by-step guide to master the art of making the perfect German sponge cake.
Ingredients:
- 4 large eggs
- 120g granulated sugar
- 120g all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
- 1 teaspoon vanilla extract
- Optional: Zest of one lemon for added flavor
Instructions:
- Preheat the Oven: Start by preheating your oven to 175°C (350°F). Grease and flour a round 9-inch cake pan or line it with parchment paper to prevent sticking.
- Whip the Eggs: In a large mixing bowl, crack the eggs and add the granulated sugar. Using an electric mixer, beat the mixture on high speed for about 8-10 minutes until it becomes pale, thick, and triples in volume. This step is crucial as it incorporates air, giving the cake its light texture.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. If you’re using lemon zest, add it to the dry ingredients for an aromatic touch.
- Fold in Dry Ingredients: Gently fold the dry ingredients into the whipped egg mixture using a spatula. Be careful not to deflate the batter; use a folding motion to maintain the airiness.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This cooling process is essential to prevent sogginess.
- Use as Desired: Once cooled, the sponge cake can be sliced into layers and filled with your favorite creams, fruits, or jams. It can also be soaked with syrup or liqueur for added flavor.
By mastering this basic technique, you’ll be well on your way to creating delicious German desserts that showcase the lightness and versatility of sponge cake!