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Knam sponge cake

Knam sponge cake

Anyone who loves cooking at least certainly knows the well-known pastry chef Ernst Knam. Well, the Knam sponge cake it is an almost revolutionary recipe in the field of sponge cakes.
If you are wondering why, the answer is that it is a much easier preparation than that of the more classic recipes. In this, in fact, the ingredients are thrown all together in a bowl and mix with whips, like this. Without whipping the egg whites apart, without beating the egg yolks with the sugar, or anything else. Dough ready in less than 5 minutes!
Not only that, but cooking is even faster ... Incredible, right? Yet I assure you that the recipe is perfect, word of Misya;) Have a nice weekend friends and please, try the recipe, it's worth it;)


How to make Knam sponge cake

Put all the dry ingredients together in a bowl, sift them, then add the eggs and yolks.

Work quickly with the whisk until you have a homogeneous mixture, then pour it into the mold lined with parchment paper.
Bake in a preheated static oven at 180 ° C and bake for about 25-30 minutes.
We always do the toothpick test before taking out.

Let it cool, then turn out the Knam sponge cake and use it for all your preparations.

Sponge cake for beginners: Ernst Knam's recipe ready in less than 10 minutes

Sponge cake is one of the best known confectionery recipes in the world and Ernst Knam, a German pastry chef and well-known face on TV, has his own recipe to prepare it.

For it to be perfect, the sponge cake must be soft, tall and subjected to one good leavening.

Knam proposes a simplified recipe that can be made at home, without any difficulty. Here are the ingredients you need and the procedure to be implemented.

The procedure

To perform the recipe in the best way, just follow the guidelines that we will describe here. We will proceed step by step ...First Step: Preheat the oven at 180 °, equip yourself with one cake pan openable e flour it. Second Step: Take one Bowl And sifted flour, potato starch and yeast. Third Step: Apart from, slam eggs with the electric whips for about a minute. Fourth Step: United the eggs to the mixture previously obtained in the bowl, beat everything with an electric whisk until you get a dough without lumps. Fifth Step: Bake the dough in the pan a 180° for 30 minutes. Sixth Step: After 30 minutes, check with one toothpick that the dough is ready. If so, you can remove it from the oven, let it cool and then your sponge cake will be ready to be used!

In a bowl we put all the ingredients together. We mix with electric whisk and mix everything. Grease and flour a 20-22 cm high pan such as this from Decora, if we want a sponge cake to be stuffed even in three layers, otherwise we use a larger pan, even rectangular and bake at 170 ° & # 8211 180 ° C. for about 40 minutes. We always do the toothpick test before taking out. Let it cool and use the sponge cake as a base for our preparations.


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You took part in those thoughts, ain & # 39t it right?

Your very own success story is going to start. You just have to take a leap of faith in YOURSELF.

On a diet since Monday

But how wonderful this cake is.
It is really beautiful to look at and will surely be exquisite too. compliments!

Hi Paola! Nice to meet you. Thanks for your visit and for the compliments. But you were too kind! Anyway, the cake was really good and was gone in no time!

My girl, you don't know marketing: it was enough to say that the pleated effect was wanted. Also because I find it frankly beautiful! And the yoghurt mousse will sign me!

You are right! Looking at it is actually not bad. But I just can't say things as they are! Also because I think I could not have made the judges believe! and then I had to try to do it again so intentionally I don't think I could. karma -)

You call it a mistake, but I like the pleated surface, indeed you have to tell me how you did it! : D and in the meantime I sign the yogurt mousse)

Hello! I think the pleated effect is due to the parchment paper that has been moistened with the gelatin and curled, then the gelatin has solidified. here it is! But it was a coincidence. I wanted a nice glossy, transparent surface. The mousse is delicious even so in spoonfuls. Hello and thanks.

In fact. & quotplissè & quot .. desired effect, sought after and finally found. this is all the trick and also in participating in MTC .. kisses Flavia

Just think that I came to read attracted to what seemed to me a deliberate decoration!
Nice idea also for the aloe that intrigues me a lot.

as soon as I saw the photo of the cake I said: man, how beautiful the effect it gave to the surface, who knows how it did? Reading that it is a mistake makes me smile, it seems the discovery of gravity and penicillin :-D I find it fantastic and elegant, I know that your mistake will often be repeated by many! Good

Listen, I who have lived through the long travail of this cake, I tell you it is a fairy tale! now I want to repeat exactly those pleats! they are fantastic! I would be really happy to be able to make them on my dessert! beautiful composition! you did an accurate reverse edit and it shows from the slice! I am very curious because I do not know aloe..I have heard about it but I have never found it! the beauty is that even only in this way the cake looks very good, considering that you have bothered two masters like Busi and Knam! in short, a trout, a guarantee!

Pleated or not, I find it a marvel, in colors and flavors. The addition of aloe intrigues me a lot :)

Me and the pastry shop don't get along very well either + or - x your own reasons. but judging by the final result your karma has helped you ^ _ ^
The look is delightful and the idea of ​​mounting it upside down is brilliant. very cute also the pleated effect even if not sought!
In short, a true masterpiece, congratulations.

dear Manuela I find her beautiful, nothing but bungler, you are very good! I would immediately come knocking on your door to enjoy it! A big kiss Helga

Listen, what are you saying ?! Your cake seems flawless to me, not to mention the choice of ingredients, really very original. I give you a big round of applause, because in my opinion this dessert is a victory.
Happy Sunday and a hug

Manu, I was kneeling in front of this cake. Reading your post I nodded vigorously, saying to myself: "me too!" I'm like that too! '' Pure my sweets have a truck accident aesthetic. but here you shamelessly lied across the board, my dear: stuffing, creamy, montage. here the similarities between us, only theoretical, I realize, end. Because you are immensely better than me, and this cake is yet another proof of that. And since I love raspberries, I swear that sooner or later I'll try to make it.
A big kiss.

I love that pleating, sallo. It seems to be done intentionally. and now I am kneeling like the Mapi above.
This cake is fantastic in appearance, combination of flavors and technique !! Congratulations dearest!

I join the general chorus and I assure you that I really like the pleating, it looks absolutely like a studied and desired effect. in short, to be copied and patented as soon as possible. For the rest I find your cake to be wonderful, I love raspberries and creams with yogurt, not to mention the intriguing note given by the aloe. I've never tasted it so it intrigues me a lot. Very good, nothing but cialtroneria.

yes but how wonderful & # 168. Superb pleating, brilliant. I share everything you wrote in your post. hilarious and very truthful! Compliments!!

I find it beautiful and I give you lots of compliments, the & quot pleating & quot, you say, adds particularities, and I am so sorry that I did not even think of mounting it upside down. in my opinion it is very successful.

Look, from one who shaves the mussels and tips the pines, but at the very least I expect the plisse on the jelly. Indeed, I still close one eye, which you have not made by hand. -)

I hope you enjoyed yourself here with me. My door is always open to all those who want to share their passion for cooking and books with me. In friendship and serenity. I will be delighted if you will leave me a comment, an opinion, an advice. even just a greeting! Really nice to have a sign of your passing here.

Sponge cake by Ernst Knam: preparation

To prepare this basic recipe, start separating the yolks from the whites.

Sponge cake by Ernst Knam Ricettasprint

Pour the following ingredients into a bowl: flour, potato starch, egg yolks, sugar, eggs and yeast.

Now with an electric mixer, mix all the ingredients, only when they are amalgamated, greased and floured the 20-22 cm sponge cake mold.

The diameter is perfect if you want to fill the cake in three layers, if not, choose a larger diameter mold, let it bake in the oven at 170 ° - 180 ° C for about 40 minutes.

Sponge cake Ricettasprint

After the time has elapsed, always do the toothpick test, if it comes out dry, it will mean that the sponge cake is ready, take it out of the oven and let it cool before filling it.

The advice is to always wet the sponge cake with a syrup of water and sugar or with an alcoholic syrup, it depends on the recipe to be prepared.

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Knam sponge cake - Recipes

Today I present to you the pistachio sponge cake! But before starting with this recipe, one important thing: the pistachio must be strictly from Bronte, the green gold d.o.c., the pride of my Sicily! :)
The recipe was handed down to me by my aunt, directly from the source, Bronte precisely.


300 gr of finely chopped pistachios
100 grams of flour 00
300 grams of sugar
100 gr of melted butter
6 eggs
1/2 glass of vermouth
1 sachet of baking powder
a pinch of salt

Start by melting the butter in a double boiler and let it cool. Add the egg yolks to the mixer and mix them with the sugar for about 10 minutes. Then add the butter, the vermouth, the sifted flour and yeast, the pinch of salt and the pistachios, alternating them with the beaten egg whites and mixing at this point no longer with an electric whisk but with a spatula. Pour the mixture into a springform pan and bake in a preheated oven at 180 & # 176 for about 30 minutes, however do the toothpick test. Then look inside, very green and beautiful pistachio. a pleasure! :)

Valeria in the kitchen

Before starting the preparation, turn on the oven in static mode 180 & # 176, and grease and flour the pan.

I recommend the use of a planetary mixer or electric whips, I used the planetary mixer.

Divide the yolks from the whites.

Beat the egg whites until stiff, and set them aside.

Put the egg yolks and sugar in the bowl of the planetary mixer, activate the mixer and form a cream, add the flour and baking powder little by little, gradually adding a few (not all) spoonfuls of egg white, so that the dough is not too dry.

Combine the rest of the egg whites by hand, stirring with a spatula from the bottom up, to incorporate a little air into the dough.

Pour into the pan and bake for about 40 minutes.

Time is relative, it can vary according to the oven, I recommend the use of a toothpick.

Sponge Cake by Ernst Knam: Ingredients and Procedure


  • 100g egg yolks (about 5 reds)
  • 300g flour 00
  • 100g potato starch
  • 300g whole eggs (about 6 eggs)
  • 350g granulated sugar
  • 15g baking powder


  1. Preheat the oven a 180° and take one opening cake pan (24cm), grease it and flour it.
  2. Take a bowl and sift the flour, baking powder and potato starch.
  3. Beat the egg yolks and whole eggs with an electric mixer for less than a minute.
  4. Now add all the eggs to the powders and beat the mixture with an electric whisk until the dough is smooth and free of lumps.
  5. Pour the sponge cake mixture into the pan and bake a 180 ° for 30 minutes. Always do the toothpick test before baking your cake.

When cooked, remove it from the oven and let it cool, then take it out of the mold and use it for the preparations you prefer!

As you have seen it really is very simple prepare the sponge cake with this recipe, the result is assured try it and you will be amazed too!

Video: Kiko Milano and Ernst Knam for the Candy Split cooking class (December 2021).