Sponge cake made of flour, sugar, water, vanilla, and baking powder

Step-by-step cooking

1. Step 1:

   

   Ingredients you will need: Eggs, category C1. Room temperature or from the refrigerator - it does not matter. Sugar. Flour should be sifted at least twice. So that the sponge dough turns out fluffy and airy. Salt, vanilla - optional. Baking powder is needed only if you are not sure that you will beat the eggs correctly. The number of ingredients is designed for a shape of 18-20 cm. in diameter.

2. Step 2:

   

   Eggs are divided into yolks and whites. You don't have to do this and beat everything at once, but you need a powerful mixer for this. To me, the method with separation seems much faster. I beat the proteins with salt, vanilla and half the sugar from the total amount.

3. Step 3:

   

   To a dense and stable foam.

4. Step 4:

   

   The mass is stationary when the bowl is turned over.

5. Step 5:

   

   Beat the yolks with the second half of the sugar until lightly whitened.

6. Step 6:

   

   The yolks will increase slightly in size.

7. Step 7:

   

   Connect with proteins. Do not beat for a long time, just mix well until smooth.

8. Step 8:

   

   These are the beaten eggs that should be in consistency. In this case, the baking powder can not be added.

9. Step 9:

   

   Sift flour with baking powder in 2 passes. I mix it with careful movements. I don't do it for a long time, but carefully. There should be no unmixed lumps of flour.

11. Step 10:

    

    This is the dough that turns out in the end. Very lush, airy, delicate.

12. Step 11:

    

    Bake in a detachable ring 18 cm in diameter, height 9. The bottom was covered with parchment, in my case a Teflon mat. I don't lubricate the sides with anything.

13. Step 12:

    

    Pour out the dough, level it. You can knock on the table a couple of times so that there are no voids. I send it to a preheated oven to 170 degrees, for 30-35 minutes. But it's better to focus on your oven.I check 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.

14. Step 13:

    

    I let the finished biscuit cool slightly (10-15 minutes)

15. Step 14:

    

    Then I cut it out of the ring and let it cool completely on the grill. 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 sliced.

16. Step 15:

    

    From 3 eggs, a biscuit turned out to be 18 cm in diameter and 6.5 high.

17. Step 16:

    

    And such a beautiful, smooth, soft, tender and lush sponge cake turned out!

18. Step 17:

    

    Porous, with a beautiful structure inside.

19. Step 18:

    

    Not dry, elastic, behaves perfectly in work!!! I hope you liked the recipe and it will be useful !!!