How many eggs do you need for a tall, light and fluffy sponge cake: the most accurate recipe from the chef

Sponge cake is one of the simplest pies at first glance, but it's not so easy to make it successfully so that it is tall and light. Cooks advises adding eggs for the base based on the size of the baking dish.

Cook Anna shared on Instagram a recipe for a tall, fluffy sponge cake that will turn out very well.

Tip:

• For an 18 cm diameter mold, you need 3-4 eggs.
• For a 20-cm-diameter baking dish, 5-6 eggs.
• According to the diameter of the mold – increase the ingredients as many times as the recipe calls for eggs!

Ingredients:

• eggs of category C1 – 1 pc.
• sugar – 30 g
• flour – 26 g
• corn or potato starch – 6 g

Method of preparation:

1. Combine room-temperature eggs with sugar and beat for 20 minutes. The egg foam should be thick, and fluffy, and after whipping for another minute, the pattern should stay on the surface.

2. Combine the flour and starch, and add to the beaten eggs in 3-4 parts, stirring with a silicone spatula to keep the dough light.

3. Pour the finished dough into a split mold covered with parchment or foil. Do not grease the mold with anything, the biscuit will "cling" to the walls of the mold during baking and grow!

4. Bake the sponge cake in a preheated oven for 40-45 minutes at 170°C.

5. Take the sponge cake out of the oven, turn it upside down on a wire rack, remove the foil/parchment from the bottom after 10 minutes, and cool completely.

6. Use a sharp knife to cut the cooled sponge cake out of the mold, running it along the walls of the mold. Then wrap it in cling film and put it in the refrigerator for at least 8 hours. This way, the moisture in the sponge cake will be evenly distributed and it will be easy to cut.