Western sponge cake from 50 Ways to Cook a Carrot by Peter Hertzmann
Legend has it that the first sponge cake was prepared for Amadeus VI, the Count of Savoy, in the fourteenth century. That’s according to early twentieth-century civil engineer and cookbook author...
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Cake pan
Ingredients
- 300 g (10½) finely grated carrots
- 33 g (¼ cup) cornflour
- 5 large eggs, separated
- 150 g (¾ cup) caster sugar
- ¼ tsp fine salt
- 1 tsp vanilla extract
- 38 g (¼ cup + 1 tsp) plain flour
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