The sponge cake will come out fluffy and will not fall down. Just add it to the mass

Sponge cake is the base of many cakes – from those layered with cream, through roulades, to cakes. Unfortunately, our efforts may be wasted if it falls right after removing from the oven. Avoid this situation with… vinegar. You don’t have to worry about its unpleasant smell – it will be imperceptible and it will make the baked goods fluffier than ever.

First, it’s worth asking yourself: Why declines? During baking, the air enclosed in its structure expands, which causes the dough to expand. After removing it from the oven, as it begins to cool, the air escapes from it, making it less inert.

That’s why it’s worth using the vinegar method so that the baked goods don’t sink. When we add this kitchen product to the yolks, after adding baking powder to the mass, it will react with the baking soda contained in it. Carbon dioxide bubbles will then form. Thanks to them, the sponge cake will be as light and fluffy as a cloud.

We present a recipe for a sponge cake with standard ingredients. An unusual addition, however, is the mentioned vinegar. We can enrich the baking with cocoa, lemon or orange peel or even our favorite fruit. Many people like to add oil or natural yogurt to the mixture.

What ingredients do we need to make a perfect, classic sponge cake? Here is the list:

• 4 eggs at room temperature;
• 1 cup of wheat flour;
• 1 cup of sugar;
• 1/2 cup of potato flour;
• 1 teaspoon of baking powder;
• 1 teaspoon of vinegar.

First, separate the egg whites from the yolks and beat them with sugar until stiff. Mix the yolks with vinegar.

In the next step, gradually pour the yolks and vinegar into the beaten egg whites. Then Pour sifted flour and baking powder into the mixture and mix everything gently with a spatula.

Place the prepared dough in a baking tray lined with baking paper bake them at 180 degrees for 35-40 minutes. After this time, we leave the cake to cool.