In this video, I show in detail how to bake a CUPCAKE SPONGE CAKE for a CAKE that 100% always turns out, never falls off. The dough is kneaded with a regular hand mixer (I have 240 watts) without separating the eggs
The sponge cake turns out to be extremely tasty. It can simply be served with tea, as an independent dessert.
Sponge cake is very well cut into cakes, even when hot. It has a very smooth, fine-pored structure, it turns out juicy and moist and does not need additional impregnation.
INGREDIENTS for 1.5 servings (for 2 forms of 18 cm, as I have in the video, or for one form of 26 cm)
6 eggs (300 gr)
2 sachets of vanilla sugar
30 g cornstarch
375 g of sugar
450 g of milk
105 g of odorless vegetable oil
3 g salt (1/2 tsp)
11 g baking powder
450 g flour
bake at a temperature of 170 degrees Celsius top-bottom mode without convection at medium level until ready and check with a wooden stick so that it comes out of the sponge cake dry and clean . approximately 45 minutes
INGREDIENTS for 1 serving (for 1 form 20 cm )
4 eggs (200 g)
1 sachet of vanilla sugar
20 g cornstarch
250 g sugar
300 g milk
70 g of odorless vegetable oil
7 g baking powder
300 g flour
2 g salt (1/4 teaspoon)
bake at a temperature of 170 degrees Celsius top-bottom mode without convection at medium level until ready and check with a wooden stick so that it comes out of the sponge cake dry and clean . approximately 35-40 minutes
INGREDIENTS for 1/2 serving (for 1 form 16 cm )
2 eggs (100 g)
1/2 sachet vanilla sugar
10 g cornstarch
125 g sugar
150 g of milk
35 g of odorless vegetable oil
4 g baking powder
150 g flour
pinch of salt
bake at a temperature of 170 degrees Celsius top-bottom mode without convection at medium level until ready and check with a wooden stick so that it comes out of the sponge cake dry and clean . approximately 30 minutes