Directions
- 1First add the eggs and make them foam until they are ready to accept the flour and flour.
- 2Once the eggs have foamed, add sugar all at once.
- 3Mount for the appropriate time until the mass falls but does not sink immediately.
- 4Sift the flour.
- 5Add the sifted flour and salt all at once.
- 6Immediately start mixing with few but firm movements, going around a little bit and then down to the bottom of the bowl.
- 7Grease a cake pan (22/24 cm diameter) with a little oil or spray.
- 8Transfer the mixture to the cake pan.
- 9Level the dough with a quick pass; do not beat the mold.
- 10Bake at 170 degrees Celsius at half height in the oven.
- 11Never open the oven before halfway through the cooking time.
- 12After 35 minutes, use a toothpick to check if it's cooked; if it comes out clean, it means it's cooked.
- 13Once cooked, the sponge cake should be flat and come out of the cake pan by itself.
- 14Cut the sponge cake in half to see the inside, which should have consistent alveolatures and be very elastic.
Ingredients
- 150 g eggs
- 110 g sugar
- 120 g flour 00 190W
- 0.3 g salt
Equipment
cake panoven
Tips
- To get a good sponge cake, first add the eggs and make them foam to activate foaming proteins, pull in air, and tie water inside.
- Once eggs have foamed, add sugar all at once.
- Mount until the mass falls but does not sink immediately.
- Sift the flour to avoid yeast.
- Add all powders at once and start shooting immediately with few but firm movements.
- Go around and down in the bowl to ensure flour is mixed from the bottom.
- Grease the cake pan with a little oil or spray, no need for flour.
- Level the dough with a quick pass, do not beat the mold.
- Never open the oven before halfway through the cooking time.
- Use a toothpick to check if it's cooked; if it comes out clean, it means it's cooked.
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