Sponge dough on sour cream

Sponge dough is probably the most popular dough among housewives. It is loved not only for the simplicity of cooking, but also for its amazing taste! You can find a wide variety of applications for this dough: cakes, pastries, rolls… And all products made of sponge cake are light, delicate, lush, beautiful!
The culinary recipe for making sponge dough, once again, is very simple. But many housewives complain that the cakes do not rise :(This is because the preparation of biscuit dough has a number of features. Let's discuss them.
Firstly, the eggs must be beaten separately. Yolks with proteins have different properties, so they need to be separated from each other. I mix the yolks with sugar, leave the sugar until completely dissolved. Proteins need to be whipped into a dense foam!! This is very important! Recommendation: cold whites are whipped better. And only part of the protein mass is mixed well with the dough (less than half even), the rest is carefully added to the dough so that it acquires the lightness of proteins.
Secondly, do not forget about soda with starch! But by all means extinguish the soda with vinegar, and dilute the starch with sour cream.
And thirdly, do not look into the oven for at least the first 20 minutes of making a biscuit! Otherwise, the biscuit falls off. After 20 minutes (if you really want to see), open the oven sooo carefully, gradually, do not slam the door.
If you follow these simple recommendations, the food from your biscuit will turn out lush, light and airy :) Good luck!!