Easy and quick to make, this salty sponge cake is ideal for aperitifs and buffets!
Mix the eggs with salt and sugar until they triple in volume or for at least 10/15 minutes.
Slowly add the 00 flour and mix with the help of a spatula with movements from the bottom up, being careful not to compact the eggs.
Grease and flour the mold and bake at 160/170 degrees in a static oven for about 35 minutes. Do the toothpick test to see if the sponge cake is well cooked inside before turning off the oven.
Once cooled, cut the sponge cake into 3 discs. Fill the first layer with tuna and mayonnaise, sliced cherry tomatoes and lettuce. On the second layer spread the mayonnaise and add the cooked ham and Emmental (or another soft cheese of your choice). Close with the last disc and the savory sponge cake is ready to be served!
You can definitely obtain more discs and stuff them as much as you want!
My tip: Replace 50g of flour with Parmesan cheese, this will give more character to your salty sponge cake!
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