Simple sponge cake for a cake
Description
Perfectly pairs with tea and coffee. It's best to mix the egg white foam with the yolk cream using a flat spatula with gentle motions, lifting the mixture from the bottom upwards. Do not stir the mixture in circular motions, otherwise the egg foam will collapse and the sponge cake will turn out flat. You can optionally add a little vanilla sugar or a few drops of vanilla extract to the batter. It's very important to place the pan with the batter into a preheated oven. Otherwise, the sponge cake simply won't rise. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Preheat the oven to 190 degrees. Then carefully separate the egg whites from the yolks, and add 60-65 grams of sugar to the yolks. Use a blender with a whisk attachment and beat the yolks until a smooth cream forms.
- 2
Step 2
Now it is very important to properly beat the egg whites. Take a completely clean and dry bowl, put the egg whites in it, and start beating them first at low speed, then at medium speed. When a stiff foam forms, add 30 grams of sugar and continue beating until the foam does not flow out of the bowl and remains in place when the bowl is tilted.
- 3
Step 3
Carefully combine the egg white foam with the yolks and mix with a few gentle motions. Sift the flour over this mixture and bring the batter to a smooth consistency, stirring with a spatula. Try to make as few movements as possible to prevent the egg white foam from deflating. Transfer the resulting batter into a pan greased with vegetable oil and dusted with flour.
- 4
Step 4
Now place the pan in the preheated oven and bake the sponge cake for about 30 minutes. Do not open the oven during this time. Let the baked sponge cake cool in the pan, then remove and slice into layers.