Classic egg sponge cake

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make a classic sponge cake with eggs? Prepare your food. Take category C1 eggs. In order for the sponge cake to rise well, the eggs must be at room temperature, so remove them from the refrigerator in advance. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

2. STEP 2

   

   Beat the eggs into a bowl. In this recipe they are not separated into whites and yolks. Start beating them on low speed mixer. When foam begins to appear on them, increase the speed to medium. Add half the sugar without stopping whisking. Beat the mixture for a couple of minutes, then add the other half. Beat eggs with sugar until light and fluffy. This will take about 10 minutes.

3. STEP 3

   

   Sift half the flour into the egg mixture. Carefully, so as not to damage the air bubbles formed during beating, fold the flour into the eggs. Do this with digging movements from bottom to top. It’s better to use a silicone spatula.

4. STEP 4

   

   Then sift the remaining flour into the dough. Add a pinch of salt - it will act as a flavor enhancer. Stir in the flour until the dough is smooth.

5. STEP 5

   

   Turn on the oven to preheat to 180°C, if it is electric, then top-bottom mode, without convection. Prepare the pan in which the biscuit will be baked. You can take a regular detachable silicone one, even a frying pan will do. I baked in a split ring without a bottom - it turns out a very even sponge cake. I used foil instead of a bottom. There is no need to grease the mold. Mold diameter 16cm.

6. STEP 6

   

   Pour the dough into the mold and smooth the top with a spatula. If you are also baking in a ring with foil, then first place the pan on a baking sheet.

7. STEP 7

   

   Bake the biscuit for 30-35 minutes. The exact time will depend on the features of your oven. When the top layer of baked goods is slightly browned, check it for readiness: pierce it with a wooden skewer in several places; if the skewer comes out dry, then the mold (or baking sheet) can be removed from the oven.

8. STEP 8

   

   Let the biscuit cool slightly and remove it from the mold. To do this, remove a layer of foil (if you baked it like I did), and then cut out the sponge cake with a sharp knife, running it between the sides of the mold and the sponge cake. Leave the cake to cool on a wire rack.

9. STEP 9

   

   To make the biscuit more uniform and cut better, wrap it in film or a bag and put it in the refrigerator for 8 hours.

10. STEP 10

    

    You can use the finished sponge cake as a base for a cake or serve it plain, sprinkled with powdered sugar. Bon appetit!

Comments on the recipe

Namira

09.12.2023

4.7

On the site I found a video of a classic sponge cake recipe. See for clarity.

Tanyusha 22.02.

09.12.2023

4.5

The biscuit turned out delicious and filling. Easy to prepare. It can be prepared quickly, and most importantly, it’s not expensive. Especially when guests come to visit)))) Everyone liked the biscuit, thanks for the recipe!

oatmeal

09.12.2023

4.7

I baked a classic sponge cake with eggs for cupcakes and for orange pie, it turned out very tender and tasty, the recipe is easy, I’m glad that you don’t need to separate the whites from the yolks.

naniki

09.12.2023

4.9

Very easy to cook. The result is a fluffy, crumbly sponge cake that can be used as a base. Classic egg sponge cake is a must-have for lovers of cakes and pastries. You can serve it either on its own or with various creams and impregnations. Thank you!

YURY-MASLOVSKI

09.12.2023

4.9

Katerina, good evening, if I have an oval baking dish, it will turn out the same beauty as yours.