Layer cake, yum. The recipe yields either a baking tray full, that you can cut out to fit the cake …. or you can choose to pipe the batter out into round layers. There are enough dough for 4 round layers of approx. 18 cm in diameter. But when you take the effort to make patterned sponges, then they should be used as decoration around the cake, for example. this lemon buttermilk mousse cake.
4 L EGGS
120 G SUGAR
60 G FLOUR
60 G POTATO STARCH
½ TSP. BAKING POWDER
½ TSP. FOOD COLOUR GEL
Whisk eggs and sugar for 10 min at high speed, this is easiest in a stand mixer, to a thick and airy cream.
Heat the oven to 180 degrees celsius.
Line a large baking sheet with baking paper.
Weigh the eggs and divide it into two equal parts two different bowls.
Make two bowls with 30 g potato starch, 30 g flour and 1/4 tsp. baking powder in each.
Take a few teaspoons. of the egg mixture from the bowl and place it in a separate bowl. Mix it with the colour, so they are well mixed together without lumps of colour.
Return the colored mixture to the larger portion of eggs and gently mix the two. Then sift the flour mixture into. Avoid knocking too much air out of the batter.
Sift the other flour mixture into the second bowl of egg mixture, without colour and gently fold them together.
Put the two batters in each their own piping bag and pipe patterns onto a baking sheet lined with baking paper.
Bake the sponge in the oven for 8-10 minutes. it must spring back when you lightly press down on the middle of the sponge.
Remove the sponge form the oven, sprinkle it with sugar, put a new piece of baking paper and a clean tea towel on top and flip the sponge over. Remove the baking sheet and let the sponge cool completely.
You can remove the baking paper easily by tearing strips off, to prevent holes being torn in the sponge.