Making a delicious and aromatic sponge cake is a real challenge for many. If you have no experience, you always make small mistakes, but they ultimately become key ones.
Therefore, it is worth remembering a few tricks for making biscuit from experienced pastry chefs that will help you achieve the perfect result.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to act correctly in this case.
What ingredients to use
Of course, first of all, you need to pay attention to the quality of the products. A simple example: if the flour is of low quality, and the butter is not natural and has a lot of additives, then you can definitely forget about good taste.
Also, special attention should be paid to eggs. They should be fresh and preheated to room temperature. For example, if you beat cold eggs that have just been taken out of the refrigerator, you will definitely be able to beat them correctly.
What kneading technique to use
It is important to remember that you need to knead the dough carefully and without unnecessary effort to avoid overdrying and loss of airiness. All movements should be smooth and slow enough. Rushing while kneading is the main mistake that almost everyone makes.
What temperature to bake at
To achieve the perfect sponge cake texture, it is equally important to monitor the temperature and baking time.
Experienced pastry chefs recommend preheating the oven to 180 degrees and not opening the oven door during the baking process to avoid the dough from collapsing.
Baking time should be determined based on the characteristics of your oven and the recipe, but is usually around 25-30 minutes.
Cooling down is important
After baking, the sponge cake should be cooled on a rack to room temperature before using it in confectionery products.
It should be stored in an airtight package or container at room temperature to keep it fresh and moist. Once it cools down, it should be used immediately, because it will gradually begin to lose its shape and structure.
Earlier we told you what to add to cutlets to make them juicier .
Expert: Julia Arkhipova
