Fluffy Sponge Cake

Tall, soft, very tender, fragrant — easy and simple! This airy sponge cake can be an excellent base for any cake. Itʼs easy to prepare and can be stored in the refrigerator for several days until needed. Convenient to prepare for the holidays!
cook time: 1h
Ruby Colston
Fluffy Sponge Cake

Nutrition Facts (per serving)

310
Calories
11g
Fat
44g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Sugar 150 g
Wheat flour 120 g
Water (boiling water) 2 tbsp
Vanillin to taste
Eggs 3 pc
Vegetable oil 2 tbsp
Soda 0.25 tsp

Recipe instructions

Step 1

Step 1
How to make an airy sponge cake for a cake? Prepare everything you need for this. Sift the flour through a sieve in advance to saturate it with oxygen. Thanks to this, the finished products become even more magnificent. I use category C1 eggs. Bring the water to a boil.

Step 2

Step 2
Break the eggs into a mixing bowl and start beating them at low speed.

Step 3

Step 3
Gradually add sugar to the eggs. Continue beating at maximum speed.

Step 4

Step 4
Beat the eggs and sugar for a few minutes until you get this fluffy mass. The whipping time will depend on the power of your mixer.

Step 5

Step 5
Add flour, baking soda and vanilla to the beaten eggs. Gently knead the dough so that the fluffiness does not fall off.

Step 6

Step 6
Then stir boiling water and vegetable oil into the dough.

Step 7

Step 7
For baking, it is convenient to use a springform baking dish (18 cm). Line the bottom of the pan with parchment and press it into the sides of the pan. Pour the prepared dough into the mold. Roll the pan with the dough slightly in one direction so that the dough is distributed more evenly. Thanks to this, the biscuit will not rise in a mound when baking.

Step 8

Step 8
Bake the biscuit in the oven preheated to 180 degrees for 40-50 minutes. Be guided by your oven. Remove the finished biscuit from the mold by running a sharp knife around the edges. Let it cool, turning it occasionally to keep it from becoming soggy on the bottom. To prepare the cake, the sponge cake must be allowed to rest. Wrap the cooled biscuit in cling film and refrigerate overnight. In this form it can be stored for 3-5 days.

Step 9

Step 9
The sponge cake turns out airy, soft and very tasty! Prepare for your health!

Additional rubrics

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