Quick sponge cake
Description
The baking process is simple and quick. It's said that to make a fluffy sponge cake, the chicken eggs should be at room temperature. This isn't entirely true—the key is a good-quality mixer or food processor, because it's impossible to whisk eggs with sugar into a fluffy mixture by hand. Another important point: don't over-whisk the egg mixture for more than 3–4 minutes, otherwise it will separate. And if that happens, the sponge cake won't turn out fluffy. It must be baked at exactly 180 degrees, and make sure to preheat the oven beforehand.
Instructions
- 1
Step 1
Prepare the listed ingredients. If the chicken eggs are small, use 4; if they are large, use 3. The narrower the baking pan, the fluffier and taller the sponge cake will turn out. Ground cinnamon, vanilla sugar, dried orange zest, etc., work excellently as spices for it.
- 2
Step 2
Break the chicken eggs into the bowl of a food processor or mixer, add salt. Make sure the bowl is dry and there are no water droplets on the whisk, otherwise the egg mixture will not whip properly.
- 3
Step 3
Add granulated sugar and vanilla sugar. Do not add citric acid or lemon juice, as the sweetness of the baked goods will balance out the saltiness.
- 4
Step 4
Beat everything at high speed for about 3-4 minutes, but no longer, otherwise the mixture will separate. The foam should slightly lighten in color and not collapse.
- 5
Step 5
Sift the premium wheat flour and add it to the bowl in portions, mixing with a whisk but not beating. It is very important not to release the air bubbles, but rather to incorporate the flour into the mixture.
- 6
Step 6
Preheat the oven to 180 degrees. Grease the bottom and sides of the pan with vegetable oil and pour in the prepared biscuit batter. Smooth the surface slightly with a silicone spatula and place in the oven on the middle rack.
- 7
Step 7
Bake the sponge cake for 30 minutes, without opening the oven door, to prevent it from collapsing due to temperature differences. Once the sponge cake is nicely browned and fully baked, remove the pan from the oven and place it on its side to prevent the cake from sinking. Leave it like this for just 10-15 minutes. If you have extra time, wait until the sponge cake cools completely—it will be easier to remove.
- 8
Step 8
Then trim the edges of the pastry with a sharp knife, cutting along the rim of the pan. Remove the pan and transfer the cake onto a plate or dish.
- 9
Step 9
Cut into portion pieces and serve with fragrant tea, coffee, cappuccino, lemonade, or a glass of warm milk. Enjoy your meal!