Sponge cake
Description
Ideally suited for tea and coffee. The “Bouche” sponge cake is known to many from pastries of the same name. But when prepared for a cake it also excels in fluffiness. No soda is required for its preparation. The fluffiness and airiness of the sponge are given by well‑beaten egg whites and yolks. Try it yourself. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
For making the dough, separate the egg whites from the yolks.
- 2
Step 2
Start beating the egg whites on the highest speed of the mixer. When the egg whites begin to increase in volume, slowly drizzle half of the sugar into them. In this way, beat the egg whites with the sugar into a fluffy, stable mass.
- 3
Step 3
Transfer the egg whites to a separate bowl. And beat the yolks with the second half of the sugar. Beat until the mixture increases in volume several times and becomes lighter.
- 4
Step 4
Then combine both masses and try to fold them together very gently. Do this manually with a whisk.
- 5
Step 5
Then gently fold in the sifted flour.
- 6
Step 6
Transfer the ready dough to a baking pan and place it in the oven preheated to 180 °C for 20–30 minutes.
- 7
Step 7
Remove the finished sponge cake from the pan and let it cool thoroughly. It is best to let it rest in the refrigerator for several hours after cooling, as it is very soft and you won’t be able to cut it right away. It will crumble.
- 8
Step 8
Use the ready sponge cake as intended.