Classic 6-egg sponge cake
- Proteins: 10 g
- Fats: 7 g
- Carbohydrates: 23 g
- Total time:
-
Complexity:
A simple recipe.
- Number of servings: 1
This is a recipe for a classic 6-egg sponge cake. It requires just four readily available ingredients and very little time. It's very airy, tender, and porous, making it perfect for a variety of cakes. The taste of this sponge cake is reminiscent of the GOST-standard baked goods that many of us have known since childhood.
-
Egg C16 pcs
-
Sugar150 G
-
Wheat flour200 G
-
Baking powder2 tsp
Break the eggs into a deep container or mixer bowl.
Add sugar to the eggs.
Beat eggs with sugar until you get a fluffy, light mixture.
In a separate bowl, mix flour with baking powder.
Add dry ingredients into the egg mixture in small portions.
Each time, carefully but very gently mix the mixture until smooth.
Pour the dough into a pre-prepared form.
Using a spatula, smooth out the surface of the biscuit.
Bake the sponge cake for 35 minutes at 180 degrees.
We check the readiness using a wooden skewer.
Let the sponge cake cool slightly in the pan, then take it out and leave it until it cools completely.
The cooled classic sponge cake is ready for further use. Cut it into the desired number of layers and assemble the cake.
- 1 hour
- 344.9 kcal
- 836
- 1 hour 20 minutes
- 1053 kcal
- 311
- 1 hour
- 276.6 kcal
- 865
- 1 hour 30 minutes
- 270 kcal
- 492
- 55 min
- 183 kcal
- 567
- 30 min
- 294.8 kcal
- 358
- 40 min
- 253.1 kcal
- 3377
- 1 hour 10 minutes
- 249.9 kcal
- 307