Whole grain flour sponge cake
Description
Homemade baked goods for tea. The secret to a delicious whole‑grain flour biscuit lies in its “maturation”. Only after the proper resting time does the bake reveal its flavor. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Separate the egg whites from the yolks. Combine the egg whites with 2/3 of the sugar and salt.
- 3
Step 3
Whisk until the sugar granules disappear.
- 4
Step 4
Separately beat the yolks with the remaining sugar.
- 5
Step 5
Combine the egg whites with the yolks and beat on medium speed until fluffy.
- 6
Step 6
Add the leavening agent to the flour, mix. Add the flour in portions, each time stir from bottom to top with a spatula or spoon.
- 7
Step 7
Stir in all the flour, mix until smooth.
- 8
Step 8
Take a pan (diameter 20‑22 cm), line it with parchment paper. Pour the batter and gently shake it from side to side. Place it to bake in a preheated oven. Bake at 180 °C for 35 minutes.
- 9
Step 9
Take the finished sponge cake out of the oven.
- 10
Step 10
Remove the parchment. Now let the sponge cake “mature”. Leave at room temperature for 4–10 hours.
- 11
Step 11
"Mature" sponge cake, cut and decorate as desired.
- 12
Step 12
The sponge cake can be spread with jam, cream, or simply dusted with powdered sugar.
- 13
Step 13
The sponge cake is ready.