How to bake a fluffy sponge cake: tips and recipes from chefs

It would seem that a sponge cake is perhaps the simplest of all baked goods. Beat eggs and sugar, add flour, put it in the oven, and voila. But very often it happens that housewives take out of the oven not the luxurious cake they expected to see. It looks like a burnt thick pancake. You can't eat it, and it's a pity to throw it away.

The FoodOboz editorial team will share sponge cake recipes from chefs and tell you what to do to keep the sponge cake fluffy.

Sponge cake according to the recipe of Yelyzaveta Hlinska

Ingredients:

• Eggs - 3 pcs.
• Yolk - 3 pcs.
• Sugar - 90 g
• Flour - 90 g
• Cocoa powder - 15 g

Method of preparation:

1. Beat eggs, yolks, and sugar.
2. Add flour and cocoa through a sieve. Mix very carefully so that the airiness of the mass is not lost.
3. Put the dough into the mold and put it in the oven. Bake for 35 minutes at 165 degrees.

Sponge cake according to Alla Kovalchuk's recipe

Ingredients:

• Sugar - 160-180 g
• Flour - 140 g
• Eggs - 4 pcs.
• Vanilla (seeds)
• Butter for greasing the mold
• Salt

Method of preparation:

1. Separate the whites from the yolks. Start whipping the slightly salted whites at the lowest speed of the mixer.
2. Beat the yolks until smooth. When the protein mass becomes white and fairly dense, add the yolks one spoonful at a time, while continuing to beat. Remove the mixer and start sifting the flour into the bowl with the egg whites, kneading with a spoon from the bottom up.
3. Pour the finished dough into a greased heat-resistant mold with a diameter of 22-24 cm and put it in an oven preheated to 190-200 degrees for 20-25 minutes.

Taking into account all the expert advice, to keep the sponge cake fluffy, you need to follow these recommendations:

Beat eggs and sugar well. This mistake is considered the most common, and most people do not pay enough attention to the process of whipping eggs. And in vain. After all, the sponge cake itself should be fluffy and airy. This can be achieved thanks to the bubbles that form during the whipping of egg whites. If you ignore this rule, the cake will end up settling.

Gently add butter to the dough. Do this with a silicone spatula to keep it light.

Wrap the sponge cake in cling film. In this position, let it lie down for 10-12 hours at room temperature. As a result, it will not crumble.

Do not open the oven door. The sponge cake does not tolerate temperature changes. You can check its readiness at the end with a skewer.