Silk sponge cake
Description
Homemade bake for afternoon tea. Use this tender sponge to make delicious pastries, cakes, or trifles—or simply serve it with hot drinks as a dessert: for breakfast, for elevenses, or whenever you like. Sweet toast made from this sponge tastes wonderful. Serve cool or lightly warm.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Into the bowl of a food processor, pour the egg whites, add half the granulated sugar, and beat for about 3–4 minutes.
- 3
Step 3
The whites should be beaten to stiff white peaks, but try not to overbeat them.
- 4
Step 4
Place the egg whites in a separate dry bowl, pour the chicken egg yolks into the bowl, add sugar, odorless vegetable oil, and warm (not hot) milk. Add salt.
- 5
Step 5
Mix all of the flour into the resulting liquid egg-yolk mixture. The dough will be very thick.
- 6
Step 6
Add one-third of the beaten egg whites to the bowl and gently fold them into the batter at the lowest speed.
- 7
Step 7
Fold in the remaining beaten egg whites the same way. Preheat the oven to 180 degrees.
- 8
Step 8
Grease the pan with vegetable oil and put the prepared dough into it. Place the pan in the oven for 30 minutes.
- 9
Step 9
Carefully take the baked sponge cake out of the oven after the time given and, still in the tin, turn it onto its side right away—otherwise it will collapse and shrink to half its size. Cool for about 30–40 minutes.
- 10
Step 10
After that, run a knife along the inside edges of the pan, trimming the sponge if it has baked onto the pan. Remove the pie from the pan and serve.