Dry sponge cake
4 servings
30 minutes
Sponge cake is a classic treat of European cuisine, known for its airy texture and delicate, slightly sweet flavor. Its roots go back centuries when simple and accessible ingredients were transformed into exquisite desserts. The base of this cake is a light sponge made from whipped eggs, flour, and sugar. Through careful whipping of the egg whites, the batter becomes airy and tender. The flavor of the cake can be enriched by adding lemon or orange zest, giving it a subtle citrus note. This dessert can be served on its own or used as a base for more complex pastries, complemented with creams, berries, or fruits. The cake pairs perfectly with tea or coffee, making each tea time cozy and delicious.
1
Whisk the egg yolks with sugar until pale (you can add grated zest of one lemon or orange).
- Chicken egg: 8 pieces
- Sugar: 1 glass
2
After that, mix with flour and gently fold in the egg whites whipped to a stiff peak. Transfer the mixture to a mold and bake in the oven for 15-20 minutes.
- Wheat flour: 1.3 glass
- Chicken egg: 8 pieces