A sponge cake is to a cake what the foundation is to a house. Without it, the cake collapses. When we read about cakes, most of the time, people insist that the sponge cake falls down, so the belief has been created that making a sponge cake is a very complicated thing, reserved for master chefs. It's easiest to buy pre-made, but we know a great cake biscuit recipe that doesn't crumble and anyone can master it.
Learn how to do it cake biscuit that does not crumble, once and for all. This is a recipe that does not disappoint and will not make you despair like many others that have turned many away from making a cake.
READ MORE: Recipe: Everyone thinks sponge cake is for cake, but…
Sponge cake recipe for a non-collapsing cake:
Sponge cake ingredients for a non-collapsing cake:
- 5 eggs
- 250 g of flour
- 250 g of sugar
- 1 baking powder
- 1 dl of oil
- 1 dl of water
- pinch of salt
The process of preparing sponge cake for a non-collapsing cake:
Separate the whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form and refrigerate. Beat egg yolks and sugar in a bowl, add oil and water to the mass, followed by flour and baking powder, and finally add snow from egg whites. Pour the dough into a round pan, place in the oven, heated to 180 degrees Celsius, and bake for about 40 minutes. And the sponge for the cake is done.
