Simple quick sponge cake
Description
Delicious baked treat for the whole family. There are several important yet simple rules that will help you make a quick and easy sponge cake. First — proportions must be observed. The ingredients listed are calculated for a 20 cm diameter pan. Second, the oven must be of good quality and retain heat properly; otherwise, the cake will collapse. Third, when mixing the sponge cake batter, be very careful when combining egg whites, yolks, and flour: if the batter loses volume at this stage, the cake will turn out flat and dense.
Instructions
- 1
Step 1
Prepare the ingredients and preheat the oven to 190 degrees. Sift the flour. Separate the egg whites from the yolks.
- 2
Step 2
Add two-thirds of the measured sugar to the egg yolks and beat with a mixer until a thick pale yellow cream forms. Beat for about 2-3 minutes, maybe longer.
- 3
Step 3
Beat the egg whites into a stiff foam so that you can tilt the bowl or plate, and they won't drip or slide off at all.
- 4
Step 4
Then add the remaining sugar to the egg whites and beat again.
- 5
Step 5
Then gently fold the yolks into the egg whites using a spatula or spoon. Mix with smooth motions from the edges toward the center, then lifting the spatula upward. Do not mix for more than half a minute, otherwise the mixture will settle, which must be avoided.
- 6
Step 6
Add the flour to the mixture in the same careful manner, sifted, and knead for no more than 30 seconds.
- 7
Step 7
Grease the baking pan with vegetable oil and lightly sprinkle with flour. Evenly spread the batter with a spoon. Place in the preheated oven for half an hour.
- 8
Step 8
The baked biscuit has browned, and a "dome" may have formed; simply turn it over onto a cooling rack and let it cool—the dome will flatten out on its own.
- 9
Step 9
If you did everything correctly, the sponge cake will be light and airy, springing back into shape when pressed. Serve the sponge cake with jam or condensed milk.