Classic Sponge Cake: Simple, Fluffy, and Perfect

An excellent base for any cake! Everything is very simple and quick. A classic (simple) sponge cake that consists of three main ingredients! Delicate, airy, fluffy and just perfect! This recipe was also used by our mothers and grandmothers. And everyone is familiar with it! Even beginners and beginners can do the recipe!
cook time: 5h
Ethan Rowley
Classic Sponge Cake: Simple, Fluffy, and Perfect

Nutrition Facts (per serving)

273
Calories
5g
Fat
44g
Carbs
9g
Protein

Ingredients (1 portion)

Basic:

Salt to taste
Sugar 100 g
Wheat flour 100 g
Vanillin to taste
Eggs 3 pc
Baking powder (optional.) 4 g

Recipe instructions

Step 1

Step 1
Ingredients you will need: Eggs, category C1. Room temperature or from the refrigerator — it doesn’t matter. Sugar. The flour must be sifted at least twice. To make the biscuit dough fluffy and airy. Salt, vanillin — optional. Leavening is only needed if you are not sure that you will beat the eggs correctly. The amount of ingredients is calculated for a mold 18-20 cm in diameter.

Step 2

Step 2
I separate the eggs into yolks and whites. You don’t have to do this and beat everything at once, but for this you need a powerful mixer. The split method seems much faster to me. Beat the egg whites with salt, vanilla and half the sugar.

Step 3

Step 3
Until dense and stable foam.

Step 4

Step 4
The mass is motionless when the bowl is turned over.

Step 5

Step 5
Beat the yolks with the second half of the sugar until lightly white.

Step 6

Step 6
The yolks will increase slightly in size.

Step 7

Step 7
I combine it with proteins. I don’t beat it for a long time, I just mix it well until smooth.

Step 8

Step 8
This is the consistency of beaten eggs. In such cases, baking powder may not be added.

Step 9

Step 9
I sift the flour with baking powder in 2 additions. I stir with gentle movements. I don’t do this for long, but carefully. There should be no unkneaded lumps of flour left.

Step 10

Step 10
This is the final dough. Very lush, airy, tender.

Step 11

Step 11
I bake in a split ring 18 cm in diameter, 9 cm high. I covered the bottom with parchment, in my case a Teflon mat. I don’t lubricate the sides with anything.

Step 12

Step 12
I pour out the dough and level it out. You can knock on the table a couple of times so that there are no voids. I send it to a preheated oven at 170 degrees for 30-35 minutes. But it’s better to focus on your oven. I check the readiness with a wooden stick. It should come out dry and clean. Do not open the oven for the first 20-25 minutes, otherwise the biscuit will fall off.

Step 13

Step 13
Let the finished biscuit cool slightly (10-15 minutes)

Step 14

Step 14
Then I cut it out of the ring and let it cool completely on a wire rack. I wrap it in a bag and put it in the refrigerator for at least 3-4 hours. During this time, the moisture in the biscuit will be evenly distributed and will not crumble when cutting.

Step 15

Step 15
From 3 eggs we got a sponge cake 18 cm in diameter and 6.5 cm in height.

Step 16

Step 16
And here is such a beautiful, smooth, soft, tender and fluffy sponge cake!

Step 17

Step 17
Porous, with excellent structure inside.

Step 18

Step 18
Not dry, elastic, works great!!! I hope you liked the recipe and find it useful!!!

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