Moist sponge cake
Description
The pastry is prepared simply and quickly. The recipe for making this sponge cake is quite simple, it is important to prepare the ingredients strictly according to the recipe and follow the preparation sequence. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Separate the whites and yolks of 5 eggs; you will need 3 yolks and 5 whites.
- 3
Step 3
Mix the flour, starch, baking soda, and baking powder. Meanwhile, turn on the oven to let it preheat.
- 4
Step 4
Prepare a 22 cm diameter pan. Line the bottom with parchment paper; do not grease the sides, as this will allow the dough to rise more easily.
- 5
Step 5
Combine the granulated sugar and vanilla.
- 6
Step 6
Whisk the yolks with sugar into a fluffy, light mixture.
- 7
Step 7
Add the vegetable oil in a thin stream and continue whisking.
- 8
Step 8
Add lemon zest.
- 9
Step 9
Heat the milk in the microwave for 30 seconds. Slowly pour it into the yolks while whisking continuously so that the yolks do not curdle.
- 10
Step 10
Sift the flour into the yolks in small batches, and beat the mixture with the flour.
- 11
Step 11
The dough should have a consistency like thick sour cream.
- 12
Step 12
After that, be sure to rinse and dry the whisk attachments.
- 13
Step 13
Add a pinch of salt to the egg whites.
- 14
Step 14
Beat until soft peaks.
- 15
Step 15
Add powdered sugar.
- 16
Step 16
Continue beating on high speed until stiff peaks form.
- 17
Step 17
Add the beaten egg whites to the yolks in several additions.
- 18
Step 18
When you add all the egg whites, mix the entire mass from bottom to top until it becomes homogeneous. Transfer the mixture into a pan, rotate it several times around the axis so that the batter distributes evenly in the pan. Bake in an oven preheated to 160 °C for 40–50 minutes. Do not open the oven during the first 30 minutes; check doneness with a toothpick, which should come out dry.
- 19
Step 19
Remove the baked sponge cake from the oven and leave it in the pan.
- 20
Step 20
It's best to cool the sponge cake upside down so it won't sag; to do this, flip the pan and set it on a few tea cups—two were enough for me—and let the sponge cool completely to room temperature.
- 21
Step 21
Before removing the sponge cake from the pan, run a knife or a pastry spatula along the edge.
- 22
Step 22
The sponge cake comes out of the pan easily, it’s fluffy and very‑very tender. That could be enough, but I decided to make a delicious cake from this sponge.
- 23
Step 23
She cut the sponge cake into three layers.
- 24
Step 24
Soaked with a soak of Irish‑cream liqueur, spread with creamy cream cheese, and decorated with almond petals and coconut shavings.