Sauté Pan Sponge Cake with Three Flours
Light, airy sponge cake made by beating eggs and sugar until pale, then folding in a blend of self-raising, plain, and corn flour. Baked in a sauté pan at 180°C for 20 minutes. The combination of flours creates a tender crumb with subtle corn flavor.
Ingredients
- 6 eggs
- 1 cup sugar
- ½ cup self-rising flourall-purpose flour + 1.5 tsp baking powder per cupequalbakingadds gluten
replaces self-raising function
- ½ cup all-purpose flour
- ½ cup corn flour
Instructions
- 1
Beat eggs and sugar in a silicone bowl with an electric beater until sugar is dissolved
- 2
Transfer mixture to a larger bowl
- 3
Sift the self-rising flour, all-purpose flour, and corn flour together three times
- 4
Fold one third of the flour mixture into the egg mixture
- 5
Fold in the remaining flour mixture
- 6
Pour mixture into a sauté pan
- 7
Bake at 350°F for 20 minutes
- 8
Turn out onto a cake rack to cool
Tips
Beat eggs and sugar thoroughly for the full 10 minutes to incorporate maximum air, which is essential for sponge cake rise
Fold flour gently to maintain airiness in the batter
Ensure sauté pan is clean and dry before adding batter
Good to Know
Cover and keep at room temperature up to 2 days. Store in an airtight container.
Batter can be prepared and baked the same day. Cake is best served within a few hours of cooling.
Cool completely before serving. Serve plain or with jam and cream.
Common Mistakes
Under-beating eggs and sugar will result in a dense cake with poor rise
Folding flour too vigorously will deflate the batter and create a tough crumb
Overbaking will dry out the cake; check for a light golden top and slight springiness
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
replaces self-raising function