Sponge cake without separating the eggs
Description
It pairs perfectly with tea and coffee. From the airy sponge you can make various cakes, pastries, desserts. The sponge, made without separating the eggs, cooks in about 25 minutes, including baking, but remember that hot baked goods do not cut cleanly, they crumble, so be sure to let the sponge cool before slicing or serving. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients. It's best to use chilled eggs — the whites will whip into a fluffier foam.
- 2
Step 2
In the bowl of a food processor or in a deep mixing bowl, crack the chicken eggs, add granulated sugar and salt. Beat on the highest speed of the machine for about 3‑4 minutes until a fluffy foam forms with many air bubbles, but small rather than large. At this stage, preheat the oven to 180 °C.
- 3
Step 3
Then pour the premium wheat flour into the container, having sifted it first. Next, fold the flour into the egg mixture at the lowest speed setting of the machine, or use a silicone spatula.
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Step 4
Grease the pan with vegetable or butter and pour the sponge cake batter into it. Place the pan in the oven for 20–25 minutes. Remember that the height of the sponge cake directly depends on the diameter of the pan: the smaller the pan, the taller the dessert will be.
- 5
Step 5
As soon as the sponge cake becomes golden and develops a brown crust, remove it from the oven, turning off the heat, and flip the pan upside down or secure it with the bottom up on two cups. If you don't do this, the sponge will collapse and shrink. Let the dessert cool completely.
- 6
Step 6
Then remove it from the mold and place it on a board; when serving, dust it with powdered sugar or use it to make a cake or pastries.