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Sponge cake

0
770
Kitchen European
Calorie content 220.7 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 5.8 gr.
Fats * 5.9 gr.
Carbohydrates* 42.4 g
* per 100 gr. product
Sponge cake
Content

Sponge cake is an indispensable product for making cakes. Especially tasty and fluffy dough is obtained at home. The cooking process is simple with its small selection of products, and also does not take much of your time.

Ingredients

Cooking process

step 1 out of 8
Carefully separate the whites from the yolks. This is an important point, otherwise we will not get the desired dough. We transfer the proteins to a clean, dry plate and begin to beat with a mixer at low speed until foam appears.
step 2 out of 8
Gradually add half of the sugar to the proteins. We continue to beat, increasing the speed. The proteins should turn into a thick and fluffy cream.
step 3 out of 8
Then grind the yolks with vanilla sugar and the rest of the usual. Gently add the mass to the proteins. Beat with a whisk until smooth.
step 4 out of 8
Sift flour gradually. Mix with a spoon with movements from bottom to top. It is important that the dough does not lose its splendor and airiness.
step 5 out of 8
Continue to stir gently with a spoon until smooth and creamy.
step 6 out of 8
Cover the baking dish with butter. Pour the biscuit dough evenly and send it to the oven, preheated to 180 degrees, for 30-40 minutes.
step 7 out of 8
To prevent the biscuit from settling, you do not need to open the oven for the first 20 minutes of baking. After it is cooked, you should not rush to get it. It is best to open the door ajar and let it cool down in this way. After cooling, the biscuit can be laid out on the table.
step 8 out of 8
Cut the cooled pastries into cakes for further cooking.

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