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Classic sponge cake
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The classic sponge cake is the foundation of many desserts that can charm anyone with their lightness and airy texture. Without any leavening agents, it rises beautifully thanks to properly beaten eggs. The absence of oil makes it low in calories, while the vanilla aroma makes every bite delightful. This sponge cake is a universal base for cakes, pastries, and rolls, perfect for both festive occasions and cozy tea time.
Variations
- Chocolate version with cocoa powder replacing part of the flour
- Nutty version with ground almonds or hazelnuts
- With lemon or orange zest aroma
- Honey version with liquid honey
Secrets of tenderness and flavor
- Eggs should be at room temperature for better whipping
- Beat until firm peaks form and the mixture triples in volume
- Fold the flour gently with a spatula from bottom to top to preserve the foam
- Do not open the oven during the first 30 minutes of baking
Ingredient tips
- Sift the flour twice to enrich it with oxygen
- Use only fresh, high-quality eggs
- Powdered sugar can be replaced with fine granulated sugar
- Add a pinch of salt to the egg whites for foam stability
Culinary details
- Grease the baking form with butter and sprinkle with flour, or line it with parchment paper
- The oven temperature should remain steady at 180°C
- Check readiness with a wooden stick after 35–40 minutes
Cool the sponge in the pan for 10 minutes, then on a rack
Ingredients
Tse-Yaytse! Chicken Eggs С1 15pcs
4 pcs
Khutorok White Crystalline Sugar 800g
120 g
Khutorok Wheat Flour 1kg
120 g
Dr.Oetker Vanilla Sugar 8g
10 g
Pripravka Himalayan Pink Salt 200g
1 g
Preparation steps
01
Preparing ingredients — take the eggs out of the fridge one hour before baking. Sift the flour twice. Preheat the oven to 180°C. Grease and flour a 20 cm pan.
02
Beating eggs — break the eggs into a bowl, add a pinch of salt and sugar. Beat on high speed for 7–10 minutes until the mixture becomes thick, pale, and triples in volume. Add vanilla sugar at the end.
03
Folding the flour — add sifted flour in portions of 2–3 tablespoons, folding gently with a spatula from bottom to top.
04
Baking — pour the batter into the prepared pan, level the surface, and bake for 35–40 minutes at 180°C without opening the oven.
05
Cooling — let the sponge cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Where to order ingredients
Select the required ingredients in one of the stores
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