Mastering the perfect sponge cake: A guide without baking powder

Tall, soft, and fluffy—these are the words that describe the perfect sponge cake. Although the recipe is simple, making it without baking powder is quite a challenge unless you use the recipe below.

Sponge cake is one of the most popular bakes. It's a base for tortes, Swiss rolls, or other delicious cakes. Preparation is indeed simple. Just beat eggs with sugar and combine them with flour, and after baking, enjoy a soft and fluffy sponge cake. However, it happens that the cake doesn't turn out as we hoped. How do you prepare a good sponge cake without baking powder? Discover a foolproof recipe.

Sponge Cake is a simple cake with three ingredients — eggs, sugar, and flour. Eggs should be beaten with sugar into a fluffy mixture, then combined with sifted flour. Pour this prepared mixture into a form and bake until a stick comes out dry. Sounds easy, doesn't it? The truth is, this bake presents many problems. Often, it turns out to be too dry, stiff, or flat.

How do you make a perfect sponge cake? Adhere to these few rules, and the sponge cake will be soft and fluffy. The first rule concerns the temperature of the ingredients used. Eggs should be at room temperature, which makes them beat better. Take them out of the fridge an hour before you plan to bake.

The second rule concerns the beating of the egg mixture. Beaten eggs are the secret to a fluffy bake. Separate the whites from the yolks. Beat the yolks with half of the sugar into a kogel-mogel and whites into a stiff mass. At the end of mixing, add the rest of the sugar to them. Mix both masses together. However, remember to use a spoon or a silicone spatula. This way, the egg mass will not lose its volume.

Experienced confectioners also add some potato flour, making the sponge cake finer. Aren't you tired of failed bakes? Try the recipe below, and the sponge cake will turn out as if from the best patisserie.

Ingredients:

• 5 free-range eggs,
• 200 grams of caster sugar,
• 150 grams of plain flour, type 450,
• 50 grams of potato flour.

Preparation:

1. Separate the whites from the yolks. Beat the yolks with half of the sugar into a fluffy kogel-mogel.
2. Beat the whites with the rest of the sugar into a smooth, shiny mass.
3. Add sifted plain and potato flour. Mix until the ingredients are combined. Use a wooden or silicone spatula.
4. Pour the ready mass into a round form lined with parchment paper. Place it in an oven preheated to 170°C. Bake for 35-40 minutes until a stick comes out dry.
5. After baking, remove the cake from the oven and drop it onto a counter. This will remove air bubbles and prevent the cake from falling.