Hungarian Sponge Cake Piskota Torta
Delight in the light and airy charm of Hungarian Sponge Cake, or Piskóta Torta, a classic European dessert perfect for any occasion. This elegant cake is made with just six simple ingredients—eggs, sugar, flour, vanilla, salt, and a touch of butter or oil for greasing—yet delivers unparalleled texture and flavor. Its signature fluffiness comes from skillfully whipped egg whites folded into a rich, creamy yolk mixture, creating a delicate and smooth batter. Baked to golden perfection, this sponge cake can be enjoyed on its own with a dusting of powdered sugar or dressed up as a versatile base for layered cakes featuring whipped cream, fresh fruit, or luscious preserves. Ready in under an hour, this timeless recipe is an effortless way to bring a taste of Hungary to your table. Keywords: Hungarian sponge cake, Piskóta Torta, fluffy cake recipe, European desserts, simple sponge cake.
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Recipe Information
Ingredients
- 6 eggs
- 150 grams granulated sugar
- 150 grams all-purpose flour
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 teaspoon unsalted butter or oil (for greasing the pan)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 180°C (350°F). Grease a 9-inch (23 cm) round cake pan with butter or oil and line the bottom with parchment paper.
Separate the egg whites and yolks into two large mixing bowls.
Using an electric mixer, beat the egg yolks and granulated sugar together at medium speed until the mixture becomes pale and creamy. Mix in the vanilla extract and set aside.
Clean and dry the beaters, then whip the egg whites with a pinch of salt in the second bowl until stiff peaks form.
Gently fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
Sift the flour over the mixture in small batches, folding it in gently each time until fully incorporated. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust the cooled cake with powdered sugar if desired and serve as is, or use as a base for layered cakes with whipped cream, preserves, or fresh fruit.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 20.9 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 69 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
