Very tasty, delicate, airy, one might say the perfect sponge cake, which is perfectly cut and never falls off.
The sponge cake is delicious on its own, and is also great for making sponge cake.
The sponge cake is very soft, light, literally weightless.
At the same time, it is not dry, if you cook a cake from it, then the cakes can not be impregnated if desired.
I love this biscuit very much, I hope you will like it too!
In the video I offer a step-by-step recipe on how to make a delicious, airy and tender biscuit for a cake.
Timecodes:
00:00 | Sponge cake Presentation
00:35 | Sponge cake recipe
05:50 | Sponge cake Presentation
The ingredients are designed for a sponge cake with a diameter of 18 cm, a height of 6 cm.
Perfect sponge cake
4 yolks
A pinch of salt
4 egg white(s)
A pinch of salt
120 grams of sugar
15 grams vanilla sugar (or to taste)
120 grams of wheat flour
40 grams (ml) milk
40 grams of vegetable oil
If desired, if you are not sure, you can add 1 teaspoon (5 grams) of baking powder to the dough. I didn’t add.
Bon Appetit!
The sponge cake was baked in a mold with a diameter of 18 cm
For a form with a diameter of 20 cm, you need to multiply the amount of all ingredients by 1.23
For a mold with a diameter of 21 cm by 1.36
For a mold with a diameter of 22 cm by 1.49
For a mold with a diameter of 23 cm by 1.63
For a mold with a diameter of 24 cm by 1.78
For a mold with a diameter of 25 cm by 1.93
For a mold with a diameter of 26 cm by 2.09
For a mold with a diameter of 27 cm by 2.25
For a mold with a diameter of 28 cm by 2.42
For a mold with a diameter of 29 cm by 2.60
For a mold with a diameter of 30 cm by 2.78
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sponge cake, sponge cake recipe, recipes