Sponge Cake

By Damien PICHON October 22, 2026

Damien PICHON

Created on

October 22, 2026

Recipe

Products used

Invert Sugar , Galliasorb , Gallia White

Step 1 Sponge Cake

The ingredients

71,3g	(18.8%)	Pasteurized egg yolks
7,1g	(1,9%)	Invert sugar ()
3,6g	(0,9%)	Galliasorb ()
128,4g	(33.8%)	Pasteurized egg whites
0,2g	(0,1%)	Gallia white ()
80,2g	(21.1%)	Sugar
44,6g	(11.7%)	T55 flour
44,6g	(11.7%)	Potato starch (Louis François)
380g	(100%)	TOTAL

Process

Mix the egg yolks with the invert sugar and sorbitol.
In the mixer bowl fitted with a whisk, beat the egg whites and Blanc Gallia together, gradually adding the sugar.
Pour the first mixture (egg yolks, invert sugar, and sorbitol) into the beaten egg whites.
Using a rubber spatula, fold in the flour and potato starch, which have been sifted beforehand.
Using the Pascal spatula, spread the batter to the desired thickness.
Bake at 230°C for about 5 minutes.
Let cool on a wire rack.

Board

Potato starch makes the sponge cake light and fluffy.