Classic sponge cake
4 servings
25 minutes
Classic sponge cake is an important component of a confectionery constructor. Firstly, you can eat it just like that, sprinkle it with powdered sugar and serve it with well-brewed tea. Secondly, sponge cake is the basis of half of the desserts, from the folk cake "Charodeika" to the "potato" cake. We have tested this recipe many times, since we often have to cook sponge cakes in the editorial office, which we then use this way and that. There is no difficulty in it, but there is one recommendation: add fresh and tasty eggs to it - this way the quality of the baked goods will be much better.
1
Separate the egg whites from the yolks. Whip the egg whites at the lowest speed of the mixer. Slowly add sugar, one spoon at a time, and sprinkle in vanilla.
- Sugar: 1 glass
- Vanillin: pinch
2
When the protein mass becomes white and quite dense, add the yolks by the spoonful while continuing to whisk.
- Chicken egg: 4 pieces
3
Remove the mixer and sift the flour into the bowl with the egg whites, gently folding with a spoon from bottom to top.
- Wheat flour: 1 glass
4
Pour the prepared dough into a greased mold and place it in a preheated oven at 190–200 degrees for 20–25 minutes. Do not open the oven door, or it will fall. When the time is up, remove the mold and turn the sponge cake onto a plate (rack, towel) to cool.
