High sponge cake that does not fall off

One of the sponge cake options for a delicious cake. To prepare any cake, you need to bake a lush sponge cake. To make it delicious and airy, you need to know some of the secrets of its preparation. I'll tell you about them now.

Julia M.

The author of the recipe

High sponge cake for a cake that does not fall off

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Composition / ingredients

Servings:

Eggs

Sugar

150

Flour

130

Starch

Baking powder

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 9 g

Fats 11 % 6 g

Carbohydrates 74 % 42 g

259 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to bake a high sponge cake for a cake that does not fall off? To prepare a fluffy sponge cake, prepare the necessary ingredients. Eggs should be chilled. Combine the flour with starch and a small amount of baking powder and sift a couple of times through a sieve. This is necessary so that the flour is enriched with oxygen and the finished product is lush.
Step 2:
In a whipping bowl, break the eggs and start whipping. In the process of whipping, gradually add the prepared sugar.
Step 3:
Beat eggs with sugar for 5-7 minutes. During this time, the mass will greatly increase in volume and become airy, lush and light.
Step 4:
Gradually add the sifted flour to the eggs and gently mix it with a whisk.
Step 5:
The finished dough should remain fluffy, but at the same time, the flour should be evenly distributed in it. Cover the bottom of the detachable baking dish ( 22 cm) with cooking paper and transfer all the prepared dough into it. Level its surface. Place the form with the dough in the oven, preheated to 180 degrees for 35-40 minutes. When baking a biscuit, you do not need to open the oven so that it does not settle.
Step 6:
Leave the finished biscuit to stand in the slightly open oven. Then remove the mold from the oven and use a sharp knife to separate the biscuit from the walls of the mold. Let the biscuit cool on the grill, then wrap it with cling film and put it in the refrigerator for a few hours so that it rests. After the refrigerator, it will be convenient to work with it and it will be easier to cut. Use the finished biscuit for its intended purpose!

This biscuit is perfect for making any kind of cake. You can use various types of cream and any berry fillings to it.
It can be perfectly layered with sour cream or cream-based cream.
You can add any flavor to the biscuit dough. It can be vanilla or citrus peel.
It is not necessary to lubricate the dough form with oil. The dough will rise better on the non-greased walls of the mold.

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

Important! The size of the mold must match the number of ingredients. If you do not have a shape of a diameter suitable for the recipe or you want to bake a pie or a cake of a larger or smaller size, an article about how to make the right calculations and not make a mistake will help, how to choose the shape of the desired diameter .

All the secrets of making a tall, beautiful, lush sponge cake read the article about the biscuit dough .

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !