How to bake a lush cake

On the basis of the fluffy sponge cake you can cook cakes with various impregnations and fillings. Properly baked cake has a light, delicate texture. This is achieved by beaten egg whites. The use of any artificial leavening agents are not allowed.

You will need

• • eggs 5 PCs;
  • granulated sugar 5 tbsp;
  • flour 4 tbsp.;
  • potato flour (starch) 1 tbsp

Instruction

1. Prepare the dish for whipping proteins. It must be perfectly clean, does not have even a trace of oil.
2. Take the fresh eggs. Separate the whites from the yolks. Whites pour into prepared dish and leave them at room temperature. Mix wheat flour with starch.
3. To the yolks add 5 tablespoons of sugar. Beat with a mixer until then, until the yolk mass significantly brighten and increase in volume approximately two times. Gradually, without stopping whisking, add the flour with the starch.
4. Whip the egg whites. To eggs, add 5-6 drops of lemon juice. It can replace multiple crystals of citric acid dissolved in 1 tsp cold water. Ready protein foam should be strong - if it has to hold a spoon, leaving a track.
5. To enter the yolk mass beaten egg whites. Add in small portions, stirring with a spoon from the edge of the pot to the middle.
6. The form for baking grease with butter. Lightly flour. Fill in the form with dough about ¾ full.
7. Put the cake in the preheated to 200oC oven. After 15 minutes, reduce oven temperature to 180oC. The duration of baking 30-35 minutes.
8. Check the readiness of the biscuit. Press lightly on the surface. If there is a dent, keep baking for a while. The finished surface elastic and easily aligned.
9. Remove the cake from the oven. Let it cool for 10 minutes. Remove from the mold.