Vanilla Poppy Seed Sponge

Vanilla poppy seed sponge is a dense, airy base for any cake: 5 eggs, 5 spoons each of sugar and flour, 2 spoons of poppy seeds and vanilla, baked 30-35 minutes at 160 °C. The batter is whipped with egg whites, so the sponge holds its shape and soaks up syrup beautifully. I recommend baking it the night before - it will mature overnight. Enjoy!

Vanilla Poppy Seed Sponge

A dense, airy vanilla sponge with poppy seeds made from whipped egg whites - a perfect base for any cake.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Cakes

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 5 eggs
• 5 tbsp sugar heaped
• 5 tbsp flour heaped
• 2 tbsp poppy seeds dry
• 1 ml vanilla essence

Method

 

1. First thing, turn the oven on to preheat.
2. Separate the whites from the yolks and whip the whites in a grease-free bowl until curdled.
3. Add sugar to the whites 1 tbsp at a time and whip into a thick foam, then fold in the yolks in parts, continuing to whip.
4. Turn off the mixer, sift in the flour, add the poppy seeds and stir in the essence. Gently and quickly fold with a spatula and pour the batter into the pan.
   
5. Bake 30-35 minutes at 160 °C until a skewer comes out dry.
   
6. Let the finished sponge cool, or better yet, leave it overnight to mature and rest.

Tips

• The bowl for whipping the egg whites must be completely grease-free.
• Turn on the oven first thing - sponge batter shouldn't have to wait.
• It's best to let the finished sponge rest overnight so it matures - it will be much easier to slice.