How to make the sponge cake perfect!

You definitely find yourself in the classic situation of a desperate pastry cherry.

You have mounted the eggs carefully for 20 minutes. The oven temperature was perfect. You have pleaded the cake to grow up in front of the oven door. You have not opened the door even if there had been a vital emergency.

And despite all these tricks and all your commitment the sponge cake took place in the center or grew more on one side than on the other or became gummy or on the contrary so soft that cutting everything has crumbled everything. Almost almost it seems, who did it on purpose.

I've been there many times.
I remember anger and frustration and thinking about it I still hear the blood to the very thought that I have to do all over again. Then, as often happened in life, for pure case I found the solution to my desperate search for the perfect sponge cake.

Meeting with a very easy and fast recipe made me pass the anxiety of the imperfect cake.

This base is fantastic For stuffed cakes, it is very soft, but at the same time it keeps the cut very well.

Perfect for covered cakes with sugar paste, because it does not deform even under the weight of the decorations. It is not dry at all and it is very good to eat even alone without being stuffed. I love it is simple, and in walnut version, coconut, send it or cocoa.

Unlike classic sponge cake, oil and water is added, you can also not put them, but I assure you that give the dough a unique softness.
I know now I could trigger comments like: if you put oil and water is no longer a sponge cake. But I like to call him so ...My sponge cake perfect.

Before talking about the recipe I wanted to remind you, that the thing Very important is the choice of a right cake pan.
Best result you get it with a cake pan in Anodized aluminum, which allows the cake to grow homogeneously thanks to the stable diffusion of the calore.Io I recommend the fantastic ones tortiere Decora. They are economical, robust, easy to clean and are 10 cm high. I could no longer live without.

Moreover, these are perfect fantastic trays you find on our shop!

Here is the recipe

Sponge cake

• 6 eggs
• 240 g of sugar
• 240 g of flour
• 3 tablespoons of seed oil
• 3 tablespoons of warm water
• a pinch of salt
• For chocolate, coconut, walnut version, almonds, etc. Replace 40 g of flour with ingredient of your choice
• Used pan: Diameter 20 cm Height 10 cm

Proceedings

• Mount whites to snow stops together with a pinch of salt
• Always mounting add sugar
• Then yolks one at a time, oil and water
• At the end, gently incorporate flour with a ladle
• Bake at 150-160 degrees for about an hour

The temperature is very important. If it's too high, the cake grows too fast and you won't have time to cook well inside.

Instead with a temaratura around 150-160 degrees the cake can be saved in a homogeneous way.

This recipe never disappointed me, whenever I use success is assured.

If you also have a tested recipe, your perfect sponge cake I would be very happy to try it.