Sponge Cake without Separating Eggs into Yolks and Whites
A very successful sponge cake recipe that always turns out great with no issues. The sponge cake is soft, airy, and tall. With a form diameter of 30 cm, the height of the sponge cake is 5-6 inches. Highly recommended!
Eggs
5 pcs.
Sugar
1 cup (240 g)
Salt
a pinch
Vanilla Sugar
1 pack (8 g)
Flour
1 cup (160 g)
Cornstarch
1/2 cup (70 g, corn or wheat)
Baking Powder
1 pack (15 g)
To prepare sponge cake without separating eggs into yolks and whites, start by preheating the oven to 180 degrees Fahrenheit. Prepare the sponge cake mold by cutting out a parchment paper bottom with a diameter matching the mold and strips for the sides slightly taller than the mold. Grease the mold with oil or margarine, then attach the parchment paper bottom and side strips. The mold is ready, ensuring the sponge cake will come out easily.
In a mixing bowl, crack the eggs, add sugar, salt, and vanilla sugar. Beat until a fluffy white mass forms.
In a separate bowl, sift the flour together with cornstarch and baking powder.
Once the eggs are beaten, set the mixer to the lowest speed and gradually add the sifted flour, cornstarch, and baking powder.
Pour the batter into the mold, slightly level it towards the edges, and place it in the preheated oven for 30 minutes. Do not open the oven or slam the door for the first 15-20 minutes as the sponge cake is very sensitive.
Check the sponge cake with a skewer (it should come out dry). When pressing a finger on the surface of the sponge cake, it should spring back and retain its shape.
Sponge Cake without Separating Eggs into Yolks and Whites, like any other, should be allowed to cool completely. Then it can be sliced, soaked with syrup, and covered with cream.
© Наталья Лиханова
(5/5)
