Dutch round filled cakes, similar to Victoria Sponges, are often made with a cake we call Biscuit. It is made up of whipped eggs, does not contain butter and has some cornstarch as a stabilisor.
- 6 egg whites
- 1/4 tsp salt
- 150gr sugar
- 10 egg yolks
- 1 tsp vanilla extract
- 160gr flour
- 40gr corn starch
Makes a two layer 25cm round cake
Whip up the egg whites with the salt. When the whites start to hold soft peaks, add the sugar in 3 portions and beat until stiff.
Beat the egg yolks and vanilla extract together until airy and creamy (if you have a freestanding mixer, you can do this as your whites beat). You want to get quite some volume in the yolks as well, so beat for 3 minutes at least.
Combine the flour and corn starch in a bowl and stir to combine. Fold first the egg yolks into the egg whites and when fully incorporated, fold in the flour mixture.
Spread the batter out in a 25-27cm round springform. If you make an indentation in the middle, the cake will become flatter when baked. You can also wrap wet strips of tea towels around the sides to ensure a more even bake (there are professional baking strips you can buy as well, made especially for this purpose).
Bake for 25-35 minutes on 180°C or until a skewer comes out clean.
When making a Swiss roll, use a third of the ingredients (2 whites, pinch of salt, 50gr sugar, 3 yolks, 1/3 tsp vanilla, 55gr flour and 12gr corn starch). For a large Swiss roll pan, use half the recipe (3 whites, pinch salt, 75gr sugar, 5 yolks, 1/2 tsp vanilla, 80gr flour, 20 corn starch).