Classic sponge cake
Description
Perfect for tea and coffee. The classic sponge cake is made with just three ingredients: eggs, sugar, and flour. But very often I read reviews and comments saying that the sponge didn't rise or bake properly, even though the ingredient proportions were correct. However, when making a sponge cake, not only are the right proportions important, but also the method of beating and mixing the ingredients. So follow the recipe exactly, and you'll end up with a wonderful sponge cake that can be used to make a gorgeous holiday cake, delightful pastries for kids, or even cookies. Read on for my step-by-step recipe. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Note that the eggs should be cold, straight from the refrigerator. Sift the flour several times beforehand to thoroughly aerate it, which will make the sponge cake light and airy.
- 2
Step 2
Separate the yolks from the whites. Place the whites into a tall, clean, and dry glass for whipping.
- 3
Step 3
First beat the egg yolks with a whisk at low speed, then rub them together with sugar until the mixture lightens in color and increases in volume.
- 4
Step 4
This is how the sugar-egg yolk mixture should look.
- 5
Step 5
Sift the flour into this mixture once again. But do not mix yet—let it sit like this for now.
- 6
Step 6
Meanwhile, beat the egg whites until stiff peaks form. Start beating at a low speed, then increase the speed and continue beating until stiff peaks form. The whole process will take about 10 minutes.
- 7
Step 7
Carefully transfer the egg white foam to the rest of the ingredients using a spatula and gently mix everything with just a few strokes, moving in one direction. This is a very important step. If you mix the biscuit batter too vigorously or for too long, you will deflate it, and the cake layer won't rise properly.
- 8
Step 8
That's it, the sponge cake batter is ready.
- 9
Step 9
Pour it into a baking pan lined with parchment paper. Note that you don't need to grease the sides, as the sponge cake will rise during baking by clinging to the sides and won't sink afterward. The oven should be preheated to 180 degrees. Place the sponge cake in the oven for 25 minutes. Check for doneness with a matchstick or wooden skewer.
- 10
Step 10
When the sponge cake is ready, turn it upside down and place it on a support. This will additionally prevent the sponge cake from sinking during cooling.
- 11
Step 11
To easily remove the sponge cake, run a knife around the edges. The sponge cake is ready. Cut it in half lengthwise, soak with sugar syrup, and spread with cream. Decorate as desired.