Sponge cake is a nightmare for many people. If you are afraid that your cake will not turn out, use our advice. With these tips every cake will taste and look great!
Eggs that you take straight out of the fridge may not whip well. Take them out of the fridge before you prepare the cake. This will help the egg whites whisk much faster.
Before whipping egg whites, add a pinch of salt to them. It will help them whip better. Do this with a mixer until they become stiff. Check their consistency by tilting the bowl. If the egg whites do not slide down the sides, this is a sign that they are perfectly blended.
Sifting the flour makes the batter fluffier. As with other baked goods, the flour for the sponge cake should be sifted through a fine mesh strainer. It will also be easier for you to combine it with already beaten egg whites and blended egg yolks.
The secret of a perfect sponge cake is a well-chosen proportion of flour to eggs. According to our grandmothers’ recipes, one egg contains 30 g of flour, of which ¾ is wheat flour and ¼ potato flour. If your eggs are large, you can add one tablespoon each of both types of flour. When adding sugar, remember that the mixture you put in the sponge cake and the additions, such as marmalade and fruit, are also sweet. The usual rule is 20 g of sugar per one egg. You can change this proportion or use stevia or xylitol as a substitute.
Many people make the mistake of combining egg whites, flour and yolks with sugar using a mixer when baking a cake. This way, the precious air bubbles escape and the sponge cake does not rise to the right height. When the egg whites are beaten and the yolks thoroughly mixed with the sugar, combine everything gradually with the flour, preferably using a wooden spoon or spatula. This will make the cake extremely light and fluffy
Every oven is different, but to bake the sponge cake evenly, you will need to set the oven on the top and bottom heat. Set the oven to 160-170 degrees Celsius. At this temperature bake the sponge cake for 30 minutes, until dry.
The sponge cake can fall down very quickly if you don’t stop and look into it often. When you open the oven, you change the temperature inside. After baking, let it sit for a few minutes and don’t take it out too quickly.
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This is no joke! Probably your mother or grandmother used to throw the sponge cake after baking. Dropping it from a small distance will make the sponge cake not fall down and stay at the height of the tin in which you baked it.
Many recipes say to add a little oil to the batter. Unfortunately this makes the sponge cake heavy and changes its density. Refrain from adding oil to the ingredients and save it for other baked goods, such as muffins.
10. Do not cut the sponge cake immediately after taking it out of the oven
Let the sponge cake cool down a bit before you start cutting it. For slicing, use a bread knife that is properly sharpened.
Our baked product should be soft and delicate to the touch. Remember not to grease the baking tin, as the dough must climb up the sides of the tin. This way it will rise nicely.
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