Sponge cake in a springform pan
Description
Delicious baked goods for the whole family. Making any sponge cake is not difficult. But here too there are secrets which, once mastered, will help you achieve a fluffy and tender bake. Such a sponge can be cut into 3-4 layers and used to assemble a cake, brushing them with cream. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
To make the sponge cake, prepare the ingredients you need. Sift the flour through a sieve ahead of time to aerate it.
- 2
Step 2
Combine the butter with the milk and place over heat. Bring to a boil and simmer briefly until the butter has melted.
- 3
Step 3
In a mixing bowl, combine the eggs with the sugar and beat until thick and fluffy.
- 4
Step 4
Combine the flour with the baking soda and vanillin.
- 5
Step 5
The eggs have become a fluffy mixture. Gradually add the flour mixture and hot milk to them. Fold in by hand with a whisk.
- 6
Step 6
The dough will be fluffy thanks to well-beaten eggs.
- 7
Step 7
For baking, use a 16 cm springform pan. Line the bottom with parchment paper and clamp it in place by fitting the sides of the pan. Pour in the prepared batter and bake in an oven preheated to 180°C for about 40–50 minutes. Adjust the time to suit your oven.
- 8
Step 8
The finished sponge cake will rise slightly and spring back when pressed lightly. Remove the pan from the oven.
- 9
Step 9
Leave the sponge cake to rest in the pan for about 20 minutes. Then remove the sides and flip the sponge over. Let it cool.
- 10
Step 10
Wrap the cooled sponge cake in a bag and refrigerate overnight. It will rest and slice cleanly.
- 11
Step 11
The sponge cake can be eaten right away with tea or used to make a cake.
- 12
Step 12
Enjoy your treat!