Sponge cake with proteins for cake
Votes: 3
Time: 1 hour.
White sponge cake is baked only with egg whites, without the addition of yolks—it's a wonderful base for a festive cake. Airy and moist, it will absorb and enhance the flavor of virtually any cream or icing your imagination inspires. It can also be eaten on its own, like a cupcake. Truly a timeless classic.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165 g soft butter
- 1.5 cups of sugar
- 2 cups premium flour
- 2 tsp baking powder
- 1/4 teaspoon salt
- 6 whites from large eggs
- 3/4 cup milk
- 2 tsp vanilla extract
- Special equipment: 2 round cake tins (23 cm in diameter and 5 cm deep) or 1 rectangular cake tin (23 cm x 33 cm x 5 cm), greased with butter. Line the bottom with parchment or waxed paper.
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Recipes with similar ingredients: premium flour, eggs, vanilla extract, milk
Cooking the dish according to the recipe:
- Place a rack on the middle shelf of the oven and preheat to 180°C.
In a large bowl, beat the butter and sugar until light and fluffy. Mix the flour with the baking powder and salt. Combine the egg whites, milk, and vanilla extract. Fold 1/3 of the flour mixture into the creamed butter, then pour in half of the milk mixture. Continue adding the remaining ingredients, one at a time, beginning and ending with the flour mixture. - Pour the batter into the prepared pans and smooth the surface with a spatula. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans on a wire rack for 5 minutes, then invert, remove the parchment paper, and cool completely.Note
To make a classic golden sponge cake, replace the egg whites with 3 large eggs and 1 yolk.
Author of the recipe - Nick Malgiri (USA) is a chef at the Monte Carlo Private Club and a cookbook author who has won a prestigious award for his writing; he won the 2005 Pastry Chef Award for Best Desserts.
Categories:
recipe / Festive dishes / Wedding dishes / Desserts / Cakes
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