It would seem that a sponge cake is perhaps the simplest of all baked goods. Beat eggs and sugar, add flour, put it in the oven, and voila. But very often it happens that housewives take out of the oven not the luxurious cake they expected to see.
It looks like a burnt thick pancake. You can't eat it, and it's a pity to throw it away. The FoodOboz editorial team will share sponge cake recipes from chefs and tell you what to do to keep the sponge cake fluffy.
Sponge cake according to the recipe of Yelyzaveta Hlinska Ingredients: Method of preparation: Sponge cake according to Alla Kovalchuk' s recipe Ingredients: Method of preparation: Taking into account all the expert advice, to keep the sponge cake fluffy, you need to follow these recommendations: Beat eggs and sugar well. This mistake is considered the most common, and most people do not pay enough attention to the process of whipping eggs. And in vain.
After all, the sponge cake itself should be fluffy and airy. This can be achieved thanks to the bubbles that form during the whipping of egg whites. If you ignore this rule, the cake will end up settling.
Gently add butter to the dough. Do this with a silicone spatula to keep it light. Wrap the sponge cake in cling film.
In this position, let it lie down for 10-12 hours at room temperature. As a result, it will not crumble. Do not open the oven door.
The sponge cake does not tolerate temperature changes. You can check its readiness at the end with a skewer..