Wet sponge cake

Step-by-step preparation

Cooking time: 35 mins

1. STEP 1

   

   How to make a moist sponge cake? Prepare the products according to the list. You can immediately turn on the oven so that it warms up to a temperature of 180 degrees. Or do it a little later. Take milk of any fat content, it should be warm. Wash the eggs and dry with napkins.

2. STEP 2

   

   Separate the whites from the yolks. Beat the whites separately with a mixer until a thick foam forms.

3. STEP 3

   

   Slowly add sugar to the egg whites, continuing to beat the egg whites until fluffy and smooth.

4. STEP 4

   

   Sift the flour through a fine sieve, add salt and baking powder. Stir.

5. STEP 5

   

   Add raw yolks into the protein mixture. Beat with a mixer to combine with other products.

6. STEP 6

   

   Add flour little by little, gently stirring the dough with a spoon. Then beat again with a mixer so that there are no lumps in the dough. Please note that you may need more or less flour than I did. Focus on the consistency of the dough; it should be like liquid sour cream.

7. STEP 7

   

   Melt the butter in the microwave or on the stove. Pour it into the dough. Also pour in warm milk. Mix the dough well.

8. STEP 8

   

   Pour the homogeneous dough into a greased baking dish. If you bake in a silicone mold, you do not need to lubricate it with anything. I used baking parchment.

9. STEP 9

   

   The biscuit is baked within 15-35 minutes. Determine the exact baking time and temperature based on your oven. Check the readiness of the pie with a dry match. If there are no crumbs on it, the cake is ready. Before serving, cut the wet sponge cake into pieces. Bon appetit!

Comments on the recipe

Eleanor

22.11.2023

4.6

The biscuit turned out great, thank you! You can bake a sponge cake using this recipe.

Natalia M

22.11.2023

4.8

My daughter doesn’t like it when fruits, raisins, prunes and other fillings are added to pies. Always chooses them. So I decided to bake a sponge cake especially for her without anything) Separately beating the whites gave the cake a nice fluffiness. The sponge cake turned out fluffy, airy, literally filled with small air bubbles. The crumb is slightly moist, not dry at all. Usually I always soak a sponge cake for a cake with syrup, but I wouldn’t do this one. So next time I’ll try using this recipe to make a light cake or roll. In addition, the biscuit is very tasty, creamy, tender, and just melts in your mouth. Thanks for the recipe!