The perfect sponge cake for cakes should not pretend to be a dessert in itself, nor should it dominate in taste over other ingredients. Its role is completely different – it is to be a base that supports thick creams, fruits and icings. A perfect sponge cake is springy and elastic. When pressed with a finger, it returns to its place and does not crumble or break when cutting. It has a fine, even structure, and its the color is lightslightly golden, never too brown. The taste remains neutraldelicately eggy, ready to take punch, syrup or coffee without falling apart or excessively soaking. It’s a baked goodness that disappears in the cake, but without it the whole elaborate dessert simply wouldn’t work.
Ingredients:
- 6 eggs,
- 200 g of fine sugar for baking,
- 180 g of wheat cake flour,
- 60 g of potato flour,
- a pinch of salt.
How to do it:
1. Eggs should be at room temperature. Carefully separate the egg whites from the yolks and beat them with salt. When it becomes thick foam, add sugar in batches. Beat at high speed until the foam becomes stiff and shiny.
2. Then add one yolk at a time and continue mixing until just combined.
3. Mix the cake flour and potato flour, then sift them together into the mixture. Mix gently with a spatula, moving from the bottom of the bowl upwards (so as not to lose the fluffiness of the mass).
4. Line the bottom of the springform pan with baking paper, but leave the sides dry (do not grease it!).
5. Pour the dough into the pan and smooth the top. Bake at 165°C (without convection) for approx. 45 minutes or until the stick is dry.
6. Immediately after removal, drop the mold onto the countertop from a height of approximately 30 cm. This prevents the sponge cake from falling into the cake. Set aside to cool completely.
7. If the cake sponge cake has a mound at the top, place it upside down. This will give you a perfectly even top for decoration.
8. After cooling, wrap in foil and store in the refrigerator for up to 3 days or freeze.
Source: Terazgotuje.pl
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