Sponge without Baking Powder – Continued

A cake recipe for all foodies:

The ingredients are for a sponge cake in a 22cm diameter pan. Continuation of sponge cake:

Put the cake in the preheated oven. Do not open the oven for the first 15-20 minutes (unless otherwise stated in the recipe). After about two-thirds of the indicated baking time, check whether the surface of the cake is browning too quickly. If this is the case, place a piece of parchment paper folded in two on top of the cake, so that the surface can continue to brown only slightly.

Towards the end of the baking time, test the cake by inserting a toothpick into the cake, and when it is no longer sticky and dry, the cake is done.

If the cake is well baked, but still too light on the surface, increase the heat of the oven by 20 degrees, move the cake up one rack and bake for another 5-10 minutes, checking again that the surface is not browning too much.

Remove the cake from the oven and let it cool in the pan for about 10 min, then turn it out onto a cooling rack and cool completely.

When the cake is cooled or still warm, sprinkle it with powdered sugar, glaze it or decorate it with other ingredients according to the recipe.

Instructions for sponge cake Without baking powder:

Baking powder can be omitted,

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