How to bake sponge cake

Light, delicate and airy sponge cake made of whipped egg whites, will be a wonderful decoration of any holiday table. Use to cook a variety of stuffing that can be baked together with the dough (in small amounts) and to apply the intermediate layer of the finished cake, cutting it crosswise into several parts.

You will need

• • For the dough:
  • sugar – 200 g;
  • flour – 200 g;
  • eggs – 4 PCs.;
  • vanilla – 3 g;
  • apples – 100 g (one medium Apple).
  • For the cream:
  • sour cream – 350 ml;
  • sugar – 200 g
  • For decoration:
  • Apple juice – 300 ml;
  • gelatin – 10 g;
  • powdered sugar – 2 tbsp;
  • kiwi – 2 pieces;
  • strawberries – 5 large berries;
  • bar of milk chocolate (100g) – 1 PCs.
  • Butter (margarine) for greasing a baking tray - 50 g.

Instruction

1. Measure the desired amount of flour and sift it twice using a fine sieve. Take a small bowl, separate her whites and start to whip on slowest speed of mixer (you can whisk by hand, but with a mixer you get faster and more evenly). As soon as protein weight will increase in volume twice, start small portions (just one tablespoon) to fall asleep sugar in it, while whisking, do not stop even for a minute.
2. Poured all the sugar, continue whisking until then, until the protein mixture becomes white and thick. Then, the same small portions as a sugar, add the egg yolks, again, still whisking. Whisk the resulting mixture until a homogeneous mass, determining the readiness of a trail from the mixer: it needs to spread out no less than 10 seconds. Leave the mixture aside for 5 minutes.
3. Then add the flour. Take a small sieve and, continuing to whisk already with a spoon, sprinkle through flour. You should have a batter the consistency of thick cream, and definitely no lumps.
4. Take the Apple, wash, cut into two pieces and remove the core with seeds. Then clean it from the skin and cut into thin slices. Add the Apple slices to the batter and mix gently.
5. The form for baking grease well with butter or margarine. Carefully pour the finished batter into the pan, let it stand for 10 minutes and put in the oven for 30-35 minutes, pre-heating it to 190-200 degrees. The form with the dough should be put in jail and not to open the oven door for the first 25 minutes. After the cake is Golden, take a long thin wooden stick (length matches may not be enough), stick it in the cake and immediately remove, the form in which the cake is baked, moving is not recommended. If the wand is not left sticking dough, then the cake is ready. Unplug the oven, open the door (it was slightly open because the temperature in the oven should fall gradually) and allow the cake to cool a little.
6. While the cake cools, make the cream. To do this, in a small bowl put sour cream and gradually add sugar, whisk until a homogeneous mass. Thoroughly coat the resulting cream on the cooled cake, making the top circle of small side. Grate on a fine grater chocolate, decorate sides of cake your chocolate chips and put it on a hour in the refrigerator. While the cake cools, prepare the jelly and slice the fruit.
7. Soak in 150 ml Apple juice 5 g gelatin and leave for 10 minutes. Thoroughly rinse the strawberries and cut it into thin slices. Kiwi clean, cut thin layer of peel, rinse and cut into thin rings. To make jelly add gelatin soaked in a tablespoon of powder and put it on a slow fire, stirring constantly. Bring the mixture to a boil and cool to room temperature.
8. Remove from the refrigerator cake and pour on top of half cooked jelly, put pattern fruit and pour over them the remaining jelly. Put pie in refrigerator for 30-40 minutes. Prepare and refrigerate the second batch of jelly. After allotted time, remove pie from refrigerator and evenly pour some Jell-o, fruit, after which the sponge must be left in the refrigerator for 3-4 hours.