Simple Sponge Cake
Baking and Desserts • European
Description
It is very important not to open the oven in the first 20–25 minutes of baking; otherwise, the sponge may spoil and collapse. Check for doneness with a toothpick—insert it directly into the cake; if it comes out dry, it's ready! If the top of the sponge starts to burn, you can cover it with parchment paper. You can use the resulting sponge cake to make any sponge cake dessert or pastry.
Ingredients
- Chicken Egg 6 pieces
- Wheat Flour 1 glass
- Sugar 1 glass
- Vanillin to taste
- Citric Acid ½ spoons
- Activated Baking Soda ½ spoons
Step-by-Step Guide
Step 1
It's best to use fresh, chilled eggs. Crack them into a tall container, including both the whites and yolks! Add all the sugar and citric acid at once. Blend until the sugar is completely dissolved and a thick foam forms.
Step 2
Gently sift the flour, baking soda, and vanilla powder into the mixture, stirring carefully to avoid lumps and prevent the foam from collapsing.
Step 3
Grease a baking dish with oil and pour in the prepared mixture. Bake in the oven preheated to 180–390°F for about 40 minutes.
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