Fluffy sponge cake for a cake
Description
Making sponge cake is simple, but there are a few rules to follow so that your baked goods meet your expectations and become a perfect base for desserts. First of all, beat the egg whites separately, gradually adding sugar, and only then mix in the egg yolks. The bowl used for beating must be perfectly clean and dry. When separating egg whites from yolks, not a single drop of yolk should get into the whites. During baking, do not open the oven for the first 15–20 minutes. Once the sponge cake is ready, place the mold upside down on glasses or cups until completely cooled. This way, it will never collapse. You can also bake a sponge cake in a multicooker. In this case, there's no need to turn it upside down. A sponge cake baked in a multicooker never collapses—this has been tested many times.
Instructions
- 1
Step 1
Prepare the ingredients for making the sponge cake.
- 2
Step 2
Separate the egg whites from the yolks.
- 3
Step 3
Beat until soft peaks form.
- 4
Step 4
Gradually add sugar to the egg whites, continuing to whisk. A thick, dense mixture should result.
- 5
Step 5
Add the yolks to the egg whites and beat again or mix with a spatula.
- 6
Step 6
Add the baking powder.
- 7
Step 7
Gradually add the sifted flour.
- 8
Step 8
Gently mix the dough with a spatula.
- 9
Step 9
Line the bottom of the pan with parchment paper or grease it with butter. Do not grease the sides of the pan. Place the dough into the baking pan.
- 10
Step 10
Bake the sponge cake for 40-45 minutes at 165-170 degrees. Check for doneness with a wooden skewer, which should come out dry when inserted into the cake.
- 11
Step 11
The fluffy sponge cake for the cake is ready.
- 12
Step 12
Cool the finished sponge cake, cut it into two or three layers, and spread with cream.