Sponge cake on a baking sheet

Sponge cake is prepared on the basis of eggs - from such a large amount, a rather lush cake will turn out. If desired, you can vary its color from white to yellow, if you use store-bought or homemade eggs.

We drive all the eggs into the bowl of the mixer and start whipping. First we work at low speed, the eggs should just connect evenly. As soon as the whites and yolks turn into a homogeneous mass, we begin to add sugar. Pre-pour vanilla, salt into the sugar and stir the dry mixture. Add sugar in small portions, without ceasing to beat. The speed of the mixer is gradually increased to the maximum. Whisk until the mass becomes lush and light. This one will take about 10 minutes.

Sift the flour into a separate bowl, add starch, baking powder and soda to it. Despite such a large amount of soda, its taste will not be felt in the finished biscuit.

Add flour to the egg mixture in small portions, stirring each with a spatula. It will be much easier to combine with a mixer until smooth, but it is better not to use it at this stage. When whipping with a mixer, air bubbles will be destroyed and the finished biscuit will not turn out as lush as it can be.

The baking sheet is lined with parchment or a silicone mat. There is no need to lubricate anything additionally, it will not burn and will easily move away from the paper. Lubricate the baking sheet only if there was no paper or mat in the house. Then a French shirt made of butter and flour will protect from sticking to the bottom and sides.

Pour the dough on a baking sheet, level it with a spatula so that the surface is as smooth as possible. We put it in the oven, preheated to 180 degrees. Bake for 30-45 minutes, depending on the parameters of the oven. Check the readiness with a skewer. If the top starts to burn, and the middle is still raw, you can cover it with foil.

We take the finished biscuit out of the mold, remove the paper, cool it and serve it to the table or use it for cakes.

Bon appetit!