Simple sponge cake
4 servings
60 minutes
A simple sponge cake is a classic of European cuisine and the base for many desserts. Its history dates back to ancient times when chefs sought ways to make light and delicate pastries. The whipped eggs with sugar give the cake softness and lightness, while a hint of lemon acidity refines the taste. The gentle vanilla aroma fills the kitchen with coziness. This sponge can be used to create cakes, pastries or served with jam and fruits. Its texture perfectly absorbs creams, and its elasticity allows for easy slicing and shaping of desserts. Baking at the right temperature preserves its airiness and softness. Easy to prepare, it becomes an indispensable element of any baking, delighting with its versatility and flavor.
1
It's better to take fresh and chilled eggs. Break them into a tall container, mixing the whites with the yolks! Add all the sugar and citric acid at once. Blend until the sugar is completely dissolved and a thick foam forms.
- Chicken egg: 6 pieces
- Sugar: 1 glass
- Citric acid: 0.5 teaspoon
2
Carefully add flour, baking soda, and vanillin to the mixture and stir to avoid lumps and prevent the foam from collapsing.
- Wheat flour: 1 glass
- Baking soda: 0.5 teaspoon
- Vanillin: to taste
3
Grease the baking pan with oil and pour in the prepared mixture. Bake in an oven preheated to 180–200 degrees for about 40 minutes.
