Unlocking the secret to a perfect sponge cake: Try this 6‑egg recipe with a surprising ingredient!
No matter if you'd prefer a homemade classic, a fluffy cheesecake, or an impressive torte. Each of these desserts requires a solid base: the sponge cake. So, before mastering your preferred pastry, you must first conquer the skill of creating a sponge cake. Here's a fantastic recipe for a delicate sponge cake using six eggs, which ensures the following steps go smoothly.
Please note, creating a sponge cake that strikes the perfect balance between sweetness and blandness, fluffiness and growth, isn't as easy as it seems. Well, actually it can be, if you have a verified recipe. Like the one I'm about to share. It includes a secret ingredient — vinegar. This is our secret weapon against a falling sponge cake.
Excited to know how it works? Let's roll up our sleeves!
Splendidly risen 6-egg sponge cake
Ingredients:
- 6 eggs,
- 1 cup of wheat flour 450,
- 1/2 cup of potato flour,
- 1 cup granulated sugar,
- 1.5 tablespoons of vinegar,
- 2 teaspoons of baking powder,
- butter,
- breadcrumbs.
Preparation method:
- Before you dive into making the sponge cake, remember that all the ingredients should be at room temperature. Otherwise, they will not blend efficiently and produce a harmonious emulsion.
- Once the ingredients are at the correct temperature, you can begin. To start, separate the egg whites from the yolks. Gradually whip the whites, starting at the lowest mixer speed and slowly increasing the power. When the froth becomes stiff, start adding sugar, while consistently whipping.
- Mix the egg yolks, vinegar, and baking powder in a separate bowl. Then, combine this mixture with the whipped whites and blend again. Finally, add both sifted flours and stir until the ingredients unify. Grease the cake mold with butter and sprinkle with breadcrumbs. Bake the sponge cake on the middle rack of the oven for half an hour at 356 degrees Fahrenheit. After this time, allow the cake to cool before removing it from the mold.
