Fluffy sponge dough

The perfect dough for making a sponge cake. This recipe came to me from my mother, who once worked in a pastry shop. Since I love baking, I have tried a lot of cooking variations. This recipe is one of the most successful, in my opinion. Try it and you, draw conclusions. The amount of dough is calculated for a mold with a diameter of 22 cm.

Nina

Recipe author

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Composition / ingredients

Servings:

Eggs

Sugar

200

Flour

200

Baking powder

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 9 g

Fats 9 % 5 g

Carbohydrates 76 % 44 g

263 kcal

GI: 2 / 0 / 98

Cooking method

Cooking time: 20 min

1. Break the eggs into a bowl with a high side, pour sugar.

2. Beat with a mixer, starting from the minimum speed and ending with the maximum. It should be whipped until the mass increases in volume three times. It will be quite thick and light.

3. Mix the flour with baking powder and sift into the egg mass.

4. Very carefully, slowly, knead the dough, trying not to "plant" it.

That's it, the sponge dough is ready!

Bake in a preheated 180 degree oven for about 45 minutes. Do not open the oven, otherwise the biscuit will settle.

It is better to bake a biscuit in a split form - this facilitates the process of extracting the cake, preventing its deformation.

Delicious pastries and all the best to you!