A sponge cake that always turns out fluffy and elastic: the secrets of making dough

Sponge cakes are the basis of many popular desserts. The taste of the whole dish depends on its quality. Therefore, it is worth knowing a few features of preparing such dough so as not to spoil the pastries.

The idea of making a fluffy caramel sponge cake was published on the Instagram page of food blogger Svitlana with the nickname recepti_svitlana21. According to this technology, cornstarch is added to the dough. And after baking, the cakes need to be wrapped in cling film. Only then will they become elastic and fluffy.

Ingredients:

• 5 eggs
• 150 g of sugar
• 2 tbsp. of salted caramel
• 20 g of corn starch
• 0.5 tsp. of baking powder
• 130 g of flour

Method of preparation:

1. Start beating eggs at medium speed, add sugar in 2-3 stages, and then beat at high speed for 4-5 minutes until white and fluffy.

2. Then add the caramel and beat for 30 seconds.

3. Next, sift the flour, starch, and baking powder in two stages.

4. Mix lightly (from bottom to top) until smooth.

5. Bake in a preheated oven at 160 degrees for 40-50 minutes (check for doneness with a toothpick).

6. Take the finished sponge cake out of the mold and let it cool, then wrap it in cling film and leave it in the refrigerator for at least 4 hours (preferably overnight).

7. The ingredients are calculated for a 16-cm-diameter baking dish – 4 cakes, and a 20-cm-diameter baking dish – 3 cakes.