Carrot Sponge Recipe

Yield

Total batter weight: ~568 g

Ingredients

• 100 g all-purpose flour
• 133 g sugar
• 3 g cinnamon powder
• 1 g ginger powder
• 1 g turmeric powder
• 1 g grated nutmeg
• 2 g baking powder
• 2.5 g sea salt
• 60 g olive oil
• 67 g whole eggs
• 42 g chopped roasted walnuts
• 5 g orange zest
• 150 g grated carrots
• Seeds from ½ vanilla pod

Instructions

1. In a bowl, whisk together the sifted flour, cinnamon, ginger, turmeric, nutmeg, baking powder, and orange zest. Set aside.
2. In the bowl of a stand mixer, combine the eggs, sugar, vanilla seeds, and sea salt. Whip on high speed until the mixture becomes light, pale, and fluffy.
3. Heat the olive oil to 45°C (113°F). With the mixer running, slowly drizzle the warm oil into the whipped egg mixture.
4. Add the dry ingredients in several additions, gently whisking until just combined.
5. Fold in the grated carrots and chopped roasted walnuts using a spatula.
6. Line the bottom of an 18 cm (7-inch) cake ring or pan with aluminum foil. Spread the batter evenly into the mold.
7. Bake in a preheated oven at 165°C (329°F) for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
8. Allow the sponge cake to cool completely at room temperature, then remove it from the mold.

Notes

• This sponge is ideal for layered cakes, mousse cakes, and mini pastries.
• Store at room temperature, wrapped airtight, for up to 24 hours.
• For longer storage, wrap well and freeze for up to 5 days.

Baking Time

30–35 minutes

Pan Size

18 cm (7-inch) cake ring or cake pan