Sponge Cake Made with Self-Rising Flour
Description
The pan size in the recipe is 24 cm. You can make the sponge cake with 5 eggs without changing the amount of sugar and flour. It will turn out fluffier and taller; the main thing is not to overwhip the chicken eggs. Otherwise, they will separate and the cake will not rise at all. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy self-rising flour at a supermarket or store. It is nothing more than regular premium wheat flour mixed with baking powder.
- 2
Step 2
Crack the chicken eggs into the mixer container or the bowl of a food processor, then add granulated sugar and salt. If desired, you can also add a little vanilla sugar or flavoring.
- 3
Step 3
Whip the entire contents of the container at high speed for about 3-5 minutes into a fluffy foam.
- 4
Step 4
Add the flour and gently fold it in with a whisk or silicone spatula, but do not beat. Preheat the oven to 180 degrees.
- 5
Step 5
Grease the pan with vegetable oil and pour the sponge batter into it. Put it in the oven for 20–30 minutes depending on the width of the pan. The wider the pan, the faster the sponge will bake.
- 6
Step 6
Cool the finished dessert right in the pan, turning it on its side or upside down. Then lightly trim the edges of the sponge cake and remove it from the pan onto a plate or serving dish. Cool completely.
- 7
Step 7
Serve the golden-brown pastry at the table or use it to prepare other desserts.