Vanilla Sponge Cake

Egg whites are better to take "aged". To do this, separate the proteins from the yolks. Pour the proteins into a glass or bowl, tighten the bowl with cling film and put it in the refrigerator (but you can leave it at room temperature) overnight. Proteins can stand in the refrigerator for 3-5 days - they will not deteriorate, but "grow old" and acquire special properties.

Sift the flour into a bowl, add half the sugar (95 g), vanilla sugar and salt on the tip of a knife.
Mix the dry mixture with a whisk (to saturate it with oxygen).
Pour the egg whites into a clean bowl, add lemon juice and beat, at medium or high speed of the mixer, until a light fluffy foam forms.
Gradually, without stopping whipping, pour in the remaining sugar.
Beat egg whites with sugar to medium foam.

Whites whipped to the medium foam stage do not drip as much from the mixer blades as during the initial whipping stage. At the same time, a trace of the protein mass dripping from the whisk remains on the surface of the whipped mass for some time.

Pour the flour mixture with salt and sugar into the whipped whites.
Quickly, but gently, mix the mass, using a spoon or spatula, from top to bottom, until the proteins absorb the flour.
Sprinkle the angel sponge cake mold (in the form of a ring, with a hole in the middle) with water (no need to lubricate with oil).
Put the dough into the mold and level the surface.
Put the form with the dough in a preheated oven to ~ 177-180 ° C.
Bake the angel sponge cake for ~ 20-35 minutes (depending on the characteristics of the oven).
The finished biscuit increases in size by ~ 1.5 times and is covered with a golden crust.
Remove the sponge cake form from the oven and carefully turn it over, putting it on a bottle with a high neck.
Leave the biscuit to cool for ~1 hour.
Then, carefully, with a knife, separate the biscuit from the walls of the mold, turn it over on the grill and let it cool completely.
Bon appetit!!!