7-egg sponge cake
Description
I baked the sponge cake in a 16 cm diameter pan, so the finished cake was 11 cm tall. Keep this in mind for the recipe. It can be served with tea or coffee.
Instructions
- 1
Step 1
Place all the ingredients on the table right away before you start cooking.
- 2
Step 2
In separate clean, dry bowls, separate seven eggs into yolks and whites.
- 3
Step 3
Add sugar to the bowl with the egg yolks.
- 4
Step 4
Beat the egg yolks with the sugar using a mixer until the mixture turns pale.
- 5
Step 5
Add a pinch of salt to the egg whites in a bowl and beat the whites with a mixer until stiff peaks form. The egg white mixture should stay still when you turn the bowl upside down.
- 6
Step 6
Then put the beaten egg whites into the bowl with the beaten egg yolks and add vanillin.
- 7
Step 7
Using a spatula, gently fold one mixture into the other until fully combined.
- 8
Step 8
Sift the flour in portions and fold it into the airy egg mixture so that no lumps remain.
- 9
Step 9
Line the bottom of the pan with baking parchment and spread all the batter in it. Bake the sponge in an oven preheated to 180 degrees. Baking time depends on the diameter of your pan. I use a 16 cm pan with high sides, so I baked the sponge for 1 hour 10 minutes. Start checking whether the sponge is done 40 minutes after baking begins: pierce the hot sponge with a wooden skewer; it should come out dry.
- 10
Step 10
Cool the finished sponge cake completely, wrap it in plastic wrap, and leave it in the refrigerator overnight to mature. After that, you can use this sponge cake to make cakes.