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Sponge cake for 10 eggs

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13832
Kitchen European
Calorie content 210.2 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 8.8 g
Fats * 6.3 gr.
Carbohydrates* 37.8 g
* per 100 gr. product
Sponge cake for 10 eggs
Content

A fluffy sponge cake is prepared according to the so-called golden ratio of 1: 1: 1, that is, from an equal amount of eggs, sugar and flour. This method is more often used in industrial production, but according to this recipe you can make a real biscuit at the golden ratio at home.

Ingredients

Cooking process

step 1 out of 5
In order for the biscuit to be successful, do not forget to pre-cool the eggs, sift the flour at least three times and grind the sugar into powder.
step 2 out of 5
Break 10 eggs into a bowl, add powder to them, beat with a mixer until fluffy. This will take you 10-12 minutes.
step 3 out of 5
Gradually add flour into the egg mass, gently stir with a spatula from bottom to top.
step 4 out of 5
Cover the form with parchment, oil the parchment and the sides of the form. Pour the finished dough into a mold, bake the sponge cake at 180 degrees in the oven for 40-45 minutes.
step 5 out of 5
The finished biscuit can be used as a base for a homemade cake or sprinkled with powdered sugar, cut and served with tea jam.

Bon Appetit!

 

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