Sponge cake made from flour, sugar, water, vanillin, and baking powder

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   Ingredients you will need: Eggs, category C1. Room temperature or from the refrigerator - it doesn’t matter. Sugar. Flour must be sifted at least twice. To make the biscuit dough fluffy and airy. Salt, vanillin - optional. Leavening is needed only if you are not sure that you will beat the eggs correctly. The amount of ingredients is calculated for a mold 18-20 cm in diameter.

2. STEP 2

   

   I separate the eggs into yolks and whites. You don’t have to do this and beat everything at once, but for this you need a powerful mixer. The split method seems much faster to me. Beat the egg whites with salt, vanilla and half the total sugar.

3. STEP 3

   

   Until dense and stable foam.

4. STEP 4

   

   The mass is motionless when the bowl is turned over.

5. STEP 5

   

   Beat the yolks with the second half of the sugar until lightly white.

6. STEP 6

   

   The yolks will increase slightly in size.

7. STEP 7

   

   I combine it with proteins. I don’t beat it for a long time, I just mix it well until smooth.

8. STEP 8

   

   This is the consistency of beaten eggs. In such cases, baking powder may not be added.

9. STEP 9

   

   I sift the flour with baking powder in 2 additions. I stir with gentle movements. I don’t do this for long, but carefully. There should be no unkneaded lumps of flour left.

10. STEP 10

    

    This is the final dough. Very lush, airy, tender.

11. STEP 11

    

    I bake in a split ring 18 cm in diameter, 9 cm high. I covered the bottom with parchment, in my case a Teflon mat. I don’t lubricate the sides with anything.

12. STEP 12

    

    I pour out the dough and level it out. You can knock on the table a couple of times so that there are no voids. I put it in a preheated oven at 170 degrees for 30-35 minutes. But it’s better to rely on your oven. I check the readiness with a wooden stick. It should come out dry and clean. Do not open the oven for the first 20-25 minutes, otherwise the biscuit will fall off.

13. STEP 13

    

    Let the finished biscuit cool slightly (10-15 minutes)

14. STEP 14

    

    Then I cut it out of the ring and let it cool completely on a wire rack. I wrap it in a bag and put it in the refrigerator for at least 3-4 hours. During this time, the moisture in the biscuit will be evenly distributed and will not crumble when cutting.

15. STEP 15

    

    From 3 eggs we got a sponge cake 18 cm in diameter and 6.5 cm in height.

16. STEP 16

    

    And here is such a beautiful, smooth, soft, tender and fluffy sponge cake!

17. STEP 17

    

    Porous, with excellent structure inside.

18. STEP 18

    

    Not dry, elastic, works great!!! I hope you liked the recipe and find it useful!!!