Perfect sponge cake
Description
Delicious baked treat for the whole family. A high sponge cake can only be achieved by beating eggs with a mixer or food processor. Remember to keep a consistent temperature—do not open the oven door during baking, and let the cake cool down inside the oven to prevent it from collapsing or deflating. For clean slicing, cut the cake only when completely cooled—it won't crumble. The baked good is ready. Serve and enjoy!
Instructions
- 1
Step 1
Prepare the listed ingredients. If the chicken eggs are small, use 4 pieces.
- 2
Step 2
Put the chicken eggs into the bowl of a mixer or food processor. Add vanilla sugar, salt, and granulated sugar. Beat for 3–4 minutes at high speed. It is advisable not to overdo it and avoid beating for longer, as the egg mixture may separate.
- 3
Step 3
Then gradually incorporate the wheat flour into the whipped mixture in parts. Do not beat, but gently fold in to avoid releasing the air bubbles from the batter.
- 4
Step 4
Preheat the oven to 180 degrees. Grease the baking pan with flavorless vegetable oil or clarified butter. Pour the prepared sponge cake batter into the pan. Smooth the surface slightly and place the pan in the oven, preferably on the middle rack.
- 5
Step 5
Bake the sponge cake until golden brown, about 25 minutes. The narrower the pan, the faster the dough will bake! Watch carefully to prevent burning. Insert a wooden skewer into the center of the cake; it should come out dry. This means your sponge cake is fully done! Turn off the heat and leave the cake to cool in the oven for about 30 minutes.
- 6
Step 6
After this, remove the pan from the oven and take the sponge cake out of the pan. You can slightly trim the edges of the sponge cake to help it easily detach from the pan. Place it on a plate; it is now completely ready.
- 7
Step 7
Optionally, dust the perfect sponge cake with powdered sugar or soak it with syrup, jam, etc. Serve!