How to cook a sponge cake correctly so that it does not fall off: we share our secrets

Sponge cakes are the basis for many popular desserts. And the dough is not always successful. It falls off and is poorly soaked. All because you don't know about a number of important cooking nuances.

The secrets of making a successful sponge cake are published on the Instagram page of food blogger Nadia Oranska  (nadia.oranska). Everything is very simple.

Rules for making a successful biscuit:

1. All ingredients should be at the same temperature: eggs, milk, butter or oil.

2. Bake the sponge cake only in a preheated oven (bake at 170-180 degrees).

3. For the first 10-15 minutes, do not open the oven and do not move the pan.

4. Cool the sponge cake in the mold on a wire rack - this is the only way to prevent it from falling off).

5. It is best to cover the bottom of the mold with parchment or grease with vegetable oil and sprinkle with flour (not the walls of the mold).

6. The sponge cake will not crumble if it is wrapped in plastic wrap and refrigerated for several hours after cooling.