Convent Sponge Cake: Traditional, Easy & Fluffy Recipe

Ingredients

🍳 4 large eggs
🥛 1 glass of milk
🍬 2 glasses of sugar (glass of regular water)
🌾 3 cups of flour
🌻 1 glass of sunflower oil
✨ 1 level tablespoon of yeast or baking powder
🍦 2 teaspoons vanilla
🧂 A pinch of salt
🍧 Powdered sugar for decorating

Following the appearance on television of Sister Beatriz and Sister Liliana, two nuns who are experts in making convent sponge cake, this preparation became known and famous. 

Today we show you how to prepare this delicious sponge cake , so that this dessert is very soft and juicy.

The most common ingredients of convent cake are milk, eggs, sugar and flour, but it is their proportions and the way in which they are prepared that make it not a common cake, but one much fluffier and taller . This is one of those traditional pastry recipes that we usually associate with those prepared by our grandmothers.

This cake is ideal for both breakfast and snacks . Before serving, you can sprinkle a little icing sugar on top, which will be perfect. On the blog you have the yogurt cake with orange , the lemon and yogurt cake , the homemade pumpkin cake or the Pa de Pessic de Vic. Traditional recipe for this Catalan cake , other options that are delicious.

Convent cake step-by-step recipe

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Step by step preparation

1. Add the egg whites to a large bowl or food processor.
2. We beat the egg whites until stiff.
3. We add a little of the total amount of sugar we need.
4. Add the salt and mix. Set aside.
5. In another organic bowl, mix the rest of the sugar with the vanilla and the egg yolks. If you are using a food processor, follow the same process.
6. We beat until the mixture foams, increases its volume and has a creamy appearance.
7. Add the oil and milk and beat again. It is important that the mixture is well beaten as this will make it fluffy and tall.
8. We add the yeast and the flour, previously sifted, very slowly, mixing at low speed until they are completely integrated.
9. We gradually add the whipped egg whites.
10. We mix gently and make circular movements from bottom to top.
11. Preheat the oven to 170º C.
12. The mold we are going to use is about 22 cm.
13. Grease the mold with a little oil or butter and place baking paper on both the sides and the base to make it much easier to unmold the cake.
14. We also grease the parchment paper.
15. We bake the cake at 170º C for 1 hour.
16. After about 50 minutes, check the doneness of the cake by sticking a toothpick into the centre. If it is clean when you take it out, it is perfectly cooked.
17. We remove the cake from the oven and place it on a rack.
18. We let it cool for 10 minutes, inside the mold.
19. After this time, we unmold it and let it cool completely.
20. Sprinkle a little icing sugar on top and it’s ready to serve. Enjoy!

My Tips for a perfect convent cake

• This cake can be flavoured and personalised as you like. Some of the ingredients that can be used are: lemon, a liqueur such as Grand Marnier or anise, orange or vanilla.
• The best thing to do for this preparation is to use a springform pan, as this is an incredibly light and tall cake. This way, when you remove it from the pan, it will not break or get damaged.
• It is also important that before adding the dough, we line the entire mould with baking paper, including the sides, until it reaches a height of approximately 10 cm. Remember that it will grow a lot in the oven and by doing this, we will prevent it from deforming.
• On the other hand, the ingredients we use must be at room temperature. To beat the egg whites and yolks, it is best to use an electric whisk or a food processor, although if we have time and patience, we can do it perfectly by hand. Another important utensil for this preparation is the mesh strainer. In this case, we will pass the flour through it so that it becomes smooth when incorporated with the rest of the ingredients, avoiding the formation of lumps and obtaining a perfect result.

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Convent Sponge Cake: Traditional, Easy & Fluffy Recipe