Most housewives do not even dare to cook a sponge cake at home. It seems that the cooking technique is very complicated and requires patience.
However, if you follow the key rules, you will be able to make a delicious biscuit.
Therefore, together with the expert of the online publication "BelNovosti" in the field of cooking, chef Yulia Arkhipova, we will analyze several typical mistakes that many people make.
Whipping eggs incorrectly
Eggs are the foundation of the sponge cake, and beating them correctly is critical to creating the desired structure.
If the eggs are not beaten properly, the dough will not be airy and light enough.
Incorrect addition of dry ingredients
After beating the eggs, you need to carefully add the dry ingredients. This step requires care so as not to destroy the airy structure of the dough.
Common mistakes at this stage include the following.
1. Mixing flour and other dry ingredients roughly and abruptly can cause the dough to settle. It is better to use the folding method, gently adding flour in several stages.
2. Flour must be sifted before adding to the dough. This helps to avoid lumps and saturates the flour with air, which makes the dough lighter and airier.
When adding dry ingredients, it is important to watch the consistency and follow the recipe exactly.
Incorrect baking temperature and time
Too high a temperature can cause the cake to brown quickly on top while remaining raw inside.
This results in a dense crust and uneven texture.
And if the dough is baked too long, it can become dry and dense.
The optimal temperature for baking a sponge cake is usually 170-180 °C.
Incorrect cooling
Cooling the sponge cake is the last but not the least important step. Proper cooling helps to preserve its structure and moisture.
A sudden change in temperature may cause the biscuit to settle.
It's best to leave it in the pan for a few minutes after baking, then carefully remove and cool on a wire rack.
Earlier we told you how to make cheese rolls from lavash with minced meat.
Expert: Julia Arkhipova
