Sponge cake, prepared according to my simple recipe, can be used as a base for cakes or sweet pies. It is also wonderful as an independent delicate dessert for tea.
Ingredients
- 3 pcs eggs
- 100 g sugar
- 100 g wheat flour
- 1.3 tsp leavening agent
- 1 pinch salt
- vanillin (optional)
Instructions
- Prepare all the products.
- Preheat the oven to 180 degrees. Prepare a mould for the future biscuit (I have a split ring with a diameter of 18 cm). The bottom of the mould should be covered with baking paper, the sides should not be greased in any way (since I used a split ring, I used foil instead of paper).
- Divide the sugar into two equal parts. One part of the sugar will go into the whites, the other - into the yolks.
- Combine the flour with the baking powder, mix and make sure to sift.
- Carefully separate the whites from the yolks. Make sure that the yolk does not get into the whites.
- Add salt to the whites.
- First whisk the whites with the mixer (the whisk and bowl must be clean and dry). Start beating on slow mixer speed until white foam appears.
- Then pour in the sugar in small portions, while continuously beating the whites at low mixer speed. When all the sugar has been poured into the whites, turn on the mixer to medium speed (or slightly above medium) and continue beating until the mass becomes white, dense and 2-3 times larger. Whisk marks should remain on the whites.
- Next, move on to the yolks. Pour in the remaining sugar and vanilla (optional). Beat with a mixer on medium speed until the mixture becomes homogeneous and lightened in colour.
- Then add a little of the protein mixture to the beaten yolks.
- Gently mix the mixture with a silicone spatula until smooth, using a bottom-up motion.
- Add the final yolk mixture to the remaining protein mixture.
- Stir with a spatula in a bottom-up motion.
- Pour the flour and baking powder into the prepared mixture little by little (2-3 times).
- Mix gently and thoroughly, from bottom to top, so that all the flour is evenly incorporated. The mixture should become airy and homogeneous.
- Pour the sponge cake batter into the mould.
- Send the sponge cake batter into a preheated oven at 180 degrees for 30 minutes. Do not open the oven for the first 20 minutes during baking, as the temperature difference may cause your sponge cake to settle. The baking time may vary as we all have different ovens (I have a gas oven), so check the readiness of the sponge cake with a skewer - if it is dry and clean, the sponge cake is ready.
- Transfer the sponge cake to a wire rack (or any other place) and let it cool down a bit.
- Then run a knife around the edges of the mould and remove it.
- Again, transfer the sponge cake to the lattice and let it cool completely.
- Allow the sponge cake to 'settle' for a few hours.
- A tender and fluffy sponge cake is ready! Decorate it as you wish and serve.
- Try to cook a sponge cake according to our easy recipe and share your impression in the comments ?
Notes
And don't forget, you found basic sponge cake recipe on bazylik.com.ua ☘️
The idea of our project BAZYLIK - step-by-step recipes with photos "from people for people". We publish for you proven recipes of simple and tasty dishes that you can prepare for your family and friends ?❤️
