Sponge cake made with three eggs
Description
Homemade baked goods for tea. It is not necessary to separate the yolks from the whites in chicken eggs to beat them separately, creating a high sponge cake. Just beat the eggs together with sugar and salt into a fluffy foam and then follow the classic sponge cake batter method. You can add a couple of drops of flavoring or vanilla sugar. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Crack the chicken eggs into a deep container with high sides or into the bowl of a kitchen mixer. Add salt and granulated sugar there as well. Salt must be added, otherwise the sweetness of the baked goods will not be perceived. Beat everything for 3–5 minutes into a fluffy foam at the highest speed of the machine. At this stage, preheat the oven to 180 °C.
- 3
Step 3
Add the wheat flour, sifting it first. No leavening agent or baking soda is needed; the sponge cake will be fluffy anyway. Fold in the flour with a silicone spatula or whisk, taking care that the batter does not deflate.
- 4
Step 4
Grease the pan with vegetable or butter, pour the sponge cake batter into it—it will be thick, but not dense.
- 5
Step 5
Place the pan with the batter in the oven for 20–25 minutes, watching the surface of the bake. For a cake, use a tall pan; for a tea pie, a wide one. As soon as the sponge is golden, remove the pan from the oven and flip it upside down, otherwise the bake will collapse. Let the dessert cool in this state.
- 6
Step 6
Remove the cooled sponge cake from the pan and serve it, or make a cake by cutting it horizontally into 2–3 parts.