Sponge cake in a bread maker
Description
First of all, as always when baking, sift the flour. This is even more important for sponge cake than for other types of dough—well-aerated flour will make the sponge cake fluffy and tall. Recipe: 1. Separate egg yolks from egg whites. Do this as carefully as possible—use chilled eggs and a separate bowl. If a yolk gets into the whites, do not add that white to the main bowl; set it aside for other, less delicate recipes. 2. Beat the yolks with powdered sugar until pale and light. A mixer is easier and more effective. Stop beating once the yolks have doubled or even tripled in volume. 3. Now work on the egg whites—whip them by hand or with a mixer into stiff peaks. Do not add sugar! But do add a pinch of salt—it helps them hold. Also, don't forget to wipe the bowl with a cloth dampened with vinegar or lemon juice! 4. Gently fold the whipped egg whites into the yolk mixture, mixing thoroughly. 5. Now add the flour, baking powder, cinnamon, and vanilla, continuing to mix—gently, softly, and carefully. 6. Pour the resulting smooth, liquid batter into the greased bread machine pan and select the "Sponge Cake" setting (if your machine doesn't have this option, use another setting for sweet baked goods). 7. Avoid shaking or moving the bread machine during baking. Once the signal sounds, open it and check the result. Is the sponge cake fluffy, golden brown, and springy? Then you've done everything right! Let the cake cool, slice into layers or individual portions, and serve with any jam, cream, etc. ;) Enjoy with tea or coffee.