It is believed that sponge cake dough was brought to Europe from Asia in the early 17th century. Sponge cake quickly gained popularity due to its delicate flavor and airy texture.
Initially, sponge cakes were only available to the nobility, but over time they became more affordable and widespread. In the 18th and 19th centuries, sponge cakes became much more relevant. They were included in the menus of many restaurants and cafes.
Sponge
cakes
began to be prepared with various fillings such as fruits, berries, chocolate and cream.
Let’s bake a homemade sponge cake
.
Ingredients:
- Egg yolks – 6 pcs;
- Vegetable oil – 40 g;
- Milk – 70 ml;
- Salt – a pinch;
- Vanillin – a pinch;
- Cornstarch – 18 g;
- Flour – 75 g;
- Egg whites – 6 pcs;
- Lemon juice – 1 tsp;
- Sugar – 70 g;
- Cocoa – ½ tsp.
Preparation of sponge cake:
Pour salt to the egg yolks, pour in vegetable oil and milk, whisk until homogeneous. Pour vanilla into the yolk mixture, sift cornstarch and flour and knead the dough.
In a separate bowl, beat the egg whites with lemon juice to a fluffy white foam. Gradually add sugar to the protein mass, continue to whisk.
Gradually add the proteins to the dough, mix. In a separate container put a couple of spoonfuls of dough, mix with cocoa.
In a 20 cm square mold, pour the dough, spread it over the entire surface.
On the top of the cake create parallel strips of chocolate dough.
Carefully use a skewer to make patterns on the surface of the cake.
Put the mold on a baking tray, pour hot water over it. Bake the pie at 150 degrees for 60 minutes.
You get a lush tender sponge cake. This pie will become a decoration of your table.
