A sponge cake that never collapses
Description
Homemade baking for tea. To make the sponge cake, you should use fresh chicken eggs. The bowl in which the ingredients will be whipped must be completely dry. When separating the whites from the yolks, this should be done very carefully: if even a drop of yolk gets into the whites, they will not whip to the required consistency and the sponge cake will turn out unsuccessful. The mixer should have a power of at least 450 W. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Separate the egg whites from the yolks. Add one tablespoon of sugar to the yolks.
- 3
Step 3
Beat the egg whites until a fluffy mass forms.
- 4
Step 4
Add the sugar.
- 5
Step 5
Now beat them until they triple in volume.
- 6
Step 6
Whisk the yolks into a fluffy mixture as well.
- 7
Step 7
Combine the whites with the yolks. Stir the mixture.
- 8
Step 8
Add the flour. Stir the dough.
- 9
Step 9
Pour the batter into a baking pan. If it is silicone, there is no need to grease it. If it is metal, grease it with oil and sprinkle with semolina.
- 10
Step 10
Place the pan in an oven preheated to 190 degrees for 25–30 minutes. Check the sponge cake’s doneness with a wooden skewer. When piercing the baked cake, it should come out dry.
- 11
Step 11
Let the baked sponge cake cool, then carefully remove it from the pan.
- 12
Step 12
Fluffy sponge cake is ready!