RecipesSponge cake batter
Sponge cake batter is used for cakes and roulades, and its preparation is not complicated at all. For sponge cake batter, you only need to follow the basic procedure and the amount of ingredients listed in the recipe. Generally, all you need are eggs, flour, and sugar. However, you can enhance the sponge cake batter with a few small tricks.
Sponge cake batter should be moist, so before finishing, add a few drops of melted fat. For more fluffiness and lightness, sponge cake batter deserves a few holes, which you can make by poking in some toothpicks. This will allow excess heat to escape from the batter. Leave the toothpicks in while baking, and simply pull them out after removing from the oven. Sponge cake batter should be airy. The trick is to grease only the bottom of the baking tray, not the sides. And finally, sponge cake batter requires your patience, so under no circumstances should you open the oven door too early. Sponge cake batter can "fall," losing its charm. You can find a tried-and-true recipe for sponge cake batter right here.
Ingredients (what you need)
120 g semi-coarse flour
120 g powdered sugar
6 eggs
Recipe steps
The eggs should be at room temperature, so take them out of the fridge well in advance. Then crack them open and separate the yolks from the whites. Whisk the yolks with three tablespoons of sugar, and whip the whites into a stiff peak, carefully adding the remaining sugar. Fold one third of the egg white foam into the yolk mixture, then gently mix in the flour and finally the remaining egg whites.
To prevent the sponge cake batter from losing its volume, bake it as soon as it's ready. Grease the baking pan with fat (only the bottom) and dust it with flour. Bake the sponge cake batter in an oven preheated to 170 degrees until it starts to pull away from the sides of the baking pan or until a skewer inserted comes out clean.
Additional information about the recipe Sponge cake batter
Genoise cake is a popular basic batter used in baking. Its light and airy texture is achieved by whipping the eggs, which are the main ingredient of the recipe. Traditionally, it is prepared with flour, sugar, and eggs, and some add baking powder for extra volume. Genoise is often used as a base for cakes, rolls, or various desserts. Due to its delicate flavor, it can be paired with a wide range of fillings and frostings. The baked genoise is light and crumbly, making it an ideal complement to creamy fillings.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
