Usuba
Sponge Cake with Starch
A delicate and airy sponge cake made with eggs, flour, and starch. The perfect base for a multi-layered cake with cream. The batter is prepared quickly, and the baked cake is fluffy and absorbs the syrup well.
- Total
- 30 min
- Standard serving
- 161.1 g
Ingredients
Total 4
Instructions
- 1
Step 1
Separate the egg whites from the yolks and place the whites in the refrigerator. Mix the yolks with sugar and stir until smooth.
Mix the flour and starch, add to the egg yolk mixture and knead the dough by hand for 30–40 seconds. Make sure there are no lumps.
- 2
Step 2
Add a pinch of salt to the egg whites and beat with a mixer until stiff peaks form.
Add the whipped egg whites to the batter in small portions of 2–3 tablespoons each time, stirring the mixture well with a spoon each time.
- 3
Step 3
Line the bottom of the form with parchment paper and brush with oil. Preheat the oven to 170–180 degrees.
Place the dough in the mold and smooth it from the center to the edges. Bake for about 40–45 minutes, keeping the oven closed for the first 20–25 minutes.
- 4
Step 4
After baking, let the sponge cake cool slightly in the pan, then remove and place on a wire rack for complete cooling.
Cut the cake layers no earlier than 6–8 hours after baking. This will allow it to soak well with cream and make the cake juicy and tender.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
