Mastering the art of sponge cake: Tips for a perfect bake
Sponge cake is one of the most straightforward and challenging cakes. The recipe for a light and fluffy cake was the first one I remembered—it only required beating the egg whites and mixing the yolks with flour and baking powder. The proportions measured in spoonfuls have been memorized since childhood. However, this cake can be finicky. A small mistake, and instead of fluffy layers, you'll have a dense cake.
The success of this cake doesn't just depend on the list of ingredients and the steps in the recipe. In this case, details such as the temperature of the ingredients and baking conditions are important. Proper work hygiene is also crucial. The bowl in which you beat the egg whites must be clean and dry, and the mixer beaters should not have even a drop of water.
The method for a successful sponge cake
The most crucial moment in preparing the cake is beating the egg whites. You already know that you need to prepare a clean and dry bowl for this task and ensure equally clean beaters. Take the eggs out of the refrigerator 30 minutes before you begin— this is important for them to warm up to room temperature. Carefully separate the whites from the yolks. To be sure, it's worth separating them first in a smaller bowl or glass and then pouring them into a larger bowl.
Now, pay attention: beat the whites to stiff peaks with a pinch of salt and gradually, spoon by spoon, add powdered sugar. When you tilt the bowl and the foam stays in place, it's a sign you can turn off the mixer. Don't beat the whites longer than necessary; too many air bubbles can cause them to collapse.
Carefully mix the finished foam with the yolks, a teaspoon of baking powder, and flour sifted through a sieve. Put it in the oven preheated to 180 degrees Celsius for 40 minutes and do not open the door while baking.
Some bakers add one ingredient
This method may seem controversial, but some bakers add a tablespoon of vinegar to the sponge cake mixture. This ingredient effectively reduces the risk of the cake falling and slightly increases the moisture of the bake. After baking, the vinegar is not detectable in the taste or aroma of the cake.
If you are layering the sponge cake with cream, it's worth soaking the layers with a punch made from water and lemon juice, light tea, or coffee. Pudding cream or whipped cream with mascarpone pairs perfectly with this cake. Add fresh fruit and jelly to make the dessert look even more appealing.
