Savory Sponge Cake

Name: Savory Sponge Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: Eggs (about 6) at room temperature 11.6 oz; Sugar 3 ½ tbsp; Fine salt 1 tsp; Type 00 flour 1.3 cups; Prosciutto cotto 5.3 oz; Romaine lettuce 1.4 oz; Cluster tomatoes 10.6 oz; Mayonnaise 5.3 oz; Emmentaler cheese 3.5 oz

372

Calories per serving

Energy Kcal 372
Carbohydrates g 24.5
of which sugars g 9.3
Protein g 15.8
Fats g 23.4
of which saturated fat g 6.18
Fiber g 0.9
Cholesterol mg 190
Sodium mg 565

Difficulty: Average
Prep time: 20 min
Cook time: 30 min
Serving: 8 persone
Cost: Average
Note + cooling time

PRESENTATION

Did someone say party? And what could be better than a fluffy Sponge Cake filled with delicious creams to blow out the candles? But let's take a step back, to the buffet moment! Discover how to give a new look to the classic Sponge Cake base, a surprising version: Savory Sponge Cake! With the right filling, you will create layers of goodness to enjoy as an appetizer: cooked ham, cheese, lettuce, and tomato are what we chose to color and enrich this soft base, a double layer of vibrant colors and delicate taste. Unleash your creativity by making richer and more original fillings for the Savory Sponge Cake like a ricotta and ham or salmon cream, filling with grilled vegetables, zucchini flowers, or other seasonal ingredients for your birthday!

INGREDIENTS

372

Calories per serving

Ingredients for a 9-inch mold: Eggs 11.6 oz (330 g) - (about 6) at room temperature; Sugar 3 ½ tbsp (50 g); Fine salt 1 tsp (5 g); Type 00 flour 1.3 cups (160 g)

for the filling: Prosciutto cotto 5.3 oz (150 g); Romaine lettuce 1.4 oz (40 g); Cluster tomatoes 10.6 oz (300 g); Mayonnaise 5.3 oz (150 g); Emmentaler cheese 3.5 oz (100 g)

Preparation

How to prepare Savory Sponge Cake

To prepare the Savory Sponge Cake, first break the eggs (at room temperature) into the bowl of a stand mixer. Then add the sugar 1 and salt 2. Then whisk the mixture for about 15 minutes until it is fluffy, light, and frothy 3.

Sift half of the flour directly into the egg mixture 4 and mix with a spatula or whisk from bottom to top 5. Sift in the remaining flour and gently combine until you get a uniform mixture 6. Butter and flour a 9-inch mold,

then pour the batter into it 7 and gently level the surface by rotating the mold on the counter 8. Bake the savory Sponge Cake at 340°F in static mode for 30-35 minutes on the lower shelf of the oven. Once ready, remove from the oven 9 and let it cool before removing it from the mold.

At this point, wash the tomatoes and cut them into slices 10. Once you've removed the sponge cake from the mold 11, cut it into 3 disks of the same thickness 12.

Start filling it by spreading half of the mayonnaise 13 on the first layer, the cheese slices 14, and the cooked ham 15.

Place the other sponge cake layer on top 16 and spread it with mayonnaise 17. Then arrange the tomato slices 18

the washed and dried lettuce leaves 19, and close with the top layer of sponge cake 20. The savory sponge cake is ready to be served 21.

How to store

The savory sponge cake can be stored for a couple of days, well wrapped in plastic wrap. It can be frozen, always in plastic wrap, for up to a month.

Tips

The savory sponge cake can be filled with the ingredients you love most. For a vegetarian version, use grilled vegetables and a mushroom sauce!

For the translation of some texts, artificial intelligence tools may have been used.