Sponge cake is considered a simple pastry that even a novice in cooking can handle.
But often inexperienced housewives complain that the dessert turns out tough or does not rise in the oven.
Therefore, before you start cooking, you need to take into account the nuances that can only spoil the biscuit.
Flour
This ingredient must first be sifted and only then mixed into the preparation.
This simple procedure helps to saturate the mass with oxygen.
Eggs
The chicken egg is not beaten completely into the dough.
One of the secrets to excellent and fluffy dough is that the white and yolk must be separated and beaten separately.
At the same time, the beaten yolk must also be combined with sugar and mixed thoroughly.
The whites should be beaten with a pinch of salt until a thick mass forms.
Only after this can both masses be combined and added to the dough.
Oven
It must be preheated.
You can't put the dough in a cold oven.
The biscuit should be baked for about 30-40 minutes at a temperature of 170 degrees.
The door must not be opened for the first 20 minutes.
The temperature difference will cause the dough not to rise. Instead of a fluffy pie, you will get a flat cake.
