Classic Sponge Cake

Baking and Desserts | Kyrgyzstan cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Classic sponge cake is an essential component of the pastry chef's toolkit. First of all, it can be enjoyed on its own, dusted with powdered sugar and served with a well-brewed cup of tea. Secondly, sponge cake is the foundation of many desserts, from the popular 'Magic Cake' to the pastry 'Potato.' This recipe has been tried and tested multiple times, as we often need to make sponge cakes in the editorial kitchen for various uses. There’s nothing complicated about it, but there is one recommendation: use fresh and tasty eggs — this will greatly improve the quality of your baking.

Ingredients

Sugar - 1 glass
Wheat Flour - 1 glass
Chicken Egg - 4 pieces
Vanillin - a pinch

Step by Step guide

Step 1

Separate the egg whites from the yolks. Beat the egg whites on the lowest setting of the mixer. Slowly add the sugar one spoonful at a time and sprinkle in the vanilla.

Step 2

When the egg white mixture becomes white and fairly thick, gradually add the yolks one spoonful at a time while continuing to whisk.

Step 3

Remove the mixer and sift the flour into the bowl with the egg whites, gently folding it in with a spoon from the bottom up.

Step 4

Pour the prepared batter into a greased baking pan and place it in a preheated oven at 190–390°F for 20–25 minutes. Do not open the oven door, as this may cause the cake to fall. When the time is up, remove the pan and turn the sponge cake out onto a plate (rack, towel) to cool.