Perfect classic sponge cake from pastry chef Oleg Ilin

Classic sponge cake from pastry chef Oleg Ilyin. Photo: thinkstockphotos.com

.THE RECIPE FOR A PERFECT SPONGE CAKE

What you need:
6 eggs
200 g of sugar
250 g flour

3 important rules:

• the bowl of the mixer must be clean, dry and free of grease
• flour must be sifted
• eggs take well chilled

How to cook the perfect sponge cake:

1. Break the eggs in the bowl of a mixer, add sugar. Beat first at very low speed mixer (1-2 minutes), then increase speed and beat until lush white mass. How to determine that at this stage the dough reached the condition? Droplets should form a pattern, they should not be spread. Only in this case the cake will turn out fluffy and delicate.

2. Turn off the mixer and gradually, in small portions to enter the flour. Mix the dough very gently with a spatula from the bottom up. In any case, do not use a mixer or even a whisk – cake will fall and become rubber. But don't overdo the stirring, every extra movement makes the cake less fluffy. Once all the lumps have dissolved, stop!

3. Carefully pour the dough into a split mold lined with parchment. Gently smooth the surface of the sponge with a spatula, and there is no need to overdo it!

4. Send the dough in a preheated 180°C oven for 25-30 minutes. In no case do not open the door in this half hour to check on your cake!

5. To get the cake from the oven and allow to cool to room temperature, removed from the mould and cut into required number of layers. It is best to cut with a bread knife.

6. The perfect biscuit is ready!

Source: domashniy.ru/