Demerara Sugar Sponge Cake


  • 372 g / 13.12 oz cake flour
  • 171 g / 6.03 oz almond flour
  • 28 g / 1 oz baking powder
  • 428 g / 15.1 oz eggs
  • 371 g / 13.09 oz Demerara sugar
  • 285 g / 10.05 oz milk
  • 343 g / 12.1 oz hazelnut oil


  1. Preheat a convection oven to 160°C / 325°F.
  2. Line a half sheet pan with a nonstick rubber mat. Place a 25 cm / 10 in by 38 cm / 15 in by 1.75-cm / .68-in Plexiglas frame inside the sheet pan.
  3. Sift the flours and baking powder together.
  4. Whip the eggs and sugar together in the bowl of an electric mixer fitted with a whip attachment on medium-high speed until the mixture has quadrupled in size, about 5 minutes.
  5. Slowly pour in the milk, whipping on medium speed.
  6. Pour the dry ingredients into the bowl slowly while whipping on medium-low speed; make sure to scrape the bottom and sides to prevent flour pockets.
  7. Pour in the oil in a thin stream.
  8. Pour the batter into the prepared sheet pan; even out to the top of the frame and remove the frame.
  9. Bake until golden brown, about 8 minutes.
  10. Cool at room temperature.
  11. Place the Plexiglas frame used to spread the batter on top of the baked sponge. Cut the excess from the sides of the sponge so that the frame sits on the nonstick rubber mat, not the sponge.
  12. Cut the excess from the top of the sponge using a serrated knife flush with the frame (this cake cuts very well at room temperature). This is to get an even sheet of sponge.
  13. Leave the sponge inside the frame to build the entremets on it. Reserve in an airtight container at room temperature. Discard after 3 days.