Cake base

Simple cake base, no fuss

I have made this base many times when I needed a reliable foundation for cakes, especially when I wanted something quick, without complicated recipes or expensive ingredients. It works for both simple and cocoa bases. I usually use large eggs because that gives a good volume, but normal eggs work too, just make sure they are not too small. The method is classic, nothing complicated, but it is important not to skip steps and not to rush the mixing.

Quick info

Total time: about 1 hour
Preparation time: 10-15 minutes
Baking time: 40-50 minutes
Servings: for a large cake base (approx. 28-30 cm diameter)
Difficulty: easy
Recipe type: cake base, for cakes or homemade pastries

Ingredients

10 eggs
10 tablespoons sugar
10 tablespoons oil
10 tablespoons flour
1 baking powder
2 packets vanilla sugar

For cocoa base:
7 tablespoons flour
3 tablespoons cocoa (reduce the amount of flour by the same number of tablespoons of cocoa you add)

Preparation method

1. Separate the egg whites from the yolks, each in a clean bowl.

2. Beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar in 3-4 batches, continuing to mix after each addition. The foam should be shiny and dense.

3. In another bowl, mix the yolks with the oil. Add one teaspoon of oil at a time, mixing well, then add a little more until all the oil is used.

4. Pour the yolk mixture over the egg whites. Mix briefly, just enough to combine. Do not overmix.

5. Gradually add the flour (or flour + cocoa if making the cocoa version), baking powder, and vanilla sugar. Mix slowly, still with the mixer, on low speed, until no traces of flour are visible.

6. Pour the batter into the cake pan lined with parchment paper.

7. Place the pan in the preheated oven at 180°C. Bake for 40-50 minutes. Do not open the oven in the first 30 minutes.

8. When done, let the base cool in the pan, then carefully remove it.

Why I make this recipe often

It’s the kind of base you can make without having to calculate too much. I have never had it fail to rise or bake evenly. I like that it works for both fruit cakes and cream cakes.

Tips and variations

Tips

Use room temperature eggs.
Do not beat the egg whites until they are too stiff; stop when they are shiny and firm.
Gently mix the flour to avoid deflating the batter.
Check the base with a toothpick towards the end of the baking time.

Substitutions

You can use bourbon vanilla sugar for a more intense flavor.
If you want it to be less sweet, you can slightly reduce the sugar (by 1-2 tablespoons).

Variations

For cocoa base, replace some of the flour with cocoa (for example: 7 tablespoons flour + 3 tablespoons cocoa).
For a smaller base, you can do everything with 6 eggs and proportionally adjust the other ingredients.
You can add lemon or orange zest to the batter for extra flavor.

Serving ideas

It pairs well with almost any cream: vanilla, chocolate, whipped cream, fruit.
The base rises quite high, so it can be easily cut into 2-3 layers.

Frequently asked questions

1. If I want a darker base, how much cocoa can I add?
Replace as many tablespoons of cocoa as you want, reducing the same amount of flour. Usually, 3 tablespoons of cocoa and 7 tablespoons of flour give an intense color.

2. Can the recipe be made with a hand or immersion mixer?
Yes, but the best results come from using a regular mixer. It’s important that the egg whites are very well beaten.

3. What do I do if the base sinks after I take it out of the oven?
This most often happens if it’s not fully baked or if you took the pan out too early. Let the base cool slowly in the pan.

4. Can I use a rectangular pan instead of a round one?
Yes, just adjust the baking time if the layer is thinner.

5. If I don’t have parchment paper, how can I prevent the base from sticking?
Grease the pan with oil and dust it with flour or semolina if you don’t have parchment paper.

Nutritional values

Estimated per serving (out of 12): approximately 230 kcal, 6g protein, 28g carbohydrates, 10g fat. Values may vary depending on the size of the eggs and type of flour. The base is quite dense but not very fatty.

Storage and reheating

The cooled base can be kept at room temperature, covered, for up to 2 days. If you want to use it later, you can wrap it well in foil and keep it in the fridge for up to 3 days. I do not recommend freezing, as the texture changes. It doesn’t make sense to reheat it; it is used at room temperature.

 Ingredients: 10 eggs, 10 tablespoons of flour, 10 tablespoons of oil, 10 tablespoons of sugar, 1 baking powder, 2 vanilla sugars

 Tags:  cake base