Ginger sponge cake
Description
Homemade pastries for tea. If you are tired of the taste of a regular sponge cake, you can try making it with a new unique flavor by adding ground dried ginger. In general, the pastry is prepared in exactly the same way and takes the same amount of time. And do not open the oven door during baking so that the sponge cake does not collapse due to the temperature difference.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Crack the chicken eggs into the bowl of a mixer or food processor, then add the salt and sugar. Beat the eggs for 3–5 minutes until fluffy foam forms; it should turn pale and increase in volume. The key is not to overbeat the mixture, otherwise it will separate.
- 3
Step 3
Then turn off the appliance and add wheat flour and ground ginger to the bowl. If desired, you can add a little vanilla sugar or flavoring. Gently fold the dry ingredients into the egg mixture with a silicone spatula or whisk, trying not to let the air bubbles escape. Preheat the oven to 160–180 degrees.
- 4
Step 4
Grease the pan with vegetable oil or butter and pour the sponge batter into it, gently level the surface of the mixture, and place the pan in the oven for 25 minutes.
- 5
Step 5
Remove the golden-brown sponge cake from the oven and turn it upside down in the pan. Set it on cups or glasses so it cools in this position; otherwise, the baked cake will simply sink.
- 6
Step 6
Slice the cooled sponge cake into portions and serve. Hot baked goods won’t cut evenly; they will tear!