Sponge cake that always turns out well
Description
Delicious baked goods for the whole family. A light, airy bake can be made even by a schoolchild if he follows all the advice in the recipe and, for cooling, turns the sponge in the pan onto its side. Then the bake won’t collapse, staying airy and fluffy. Try to make it with high‑quality chicken eggs, preferably farm‑fresh ones. The sponge will take on a bright color, because the yolks in farm eggs are vivid orange. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients. Using a wide pan, increase the number of eggs to 5, and also increase the baking time by 5–7 minutes, without changing the amount of sugar and flour, so that the sponge batter will be larger and the baked product will be fluffier.
- 2
Step 2
Crack the chicken eggs into the bowl of a kitchen mixer or a deep bowl with high sides. Add the granulated sugar and beat everything for about 3–4 minutes at the highest speed of the appliance.
- 3
Step 3
Add pre-sifted premium wheat flour. Mix on low speed or simply use a silicone spatula so as not to release the air bubbles responsible for the rise of the baked goods.
- 4
Step 4
Preheat the oven to 180 °C, grease the bottom of the pan and its sides with odorless vegetable oil or melted butter. Pour the batter into the pan and place it in the oven immediately.
- 5
Step 5
Bake for about 20–25 minutes, watching the surface of the bake. Check the sponge cake with a wooden skewer; it should come out dry from the middle of the sponge. After baking, turn off the heat, tilt the pan onto its side and let it cool in that position, otherwise the sponge will collapse and look unappealing.
- 6
Step 6
After that, let it cool and use it as intended – for making cakes and pastries.