Beating foamy
Preheat the oven to 180°C and cover the baking tray with baking paper. Put the eggs in a mixing bowl and stir them frothy with the blender or food processor. Add the sugar spoon-wise and incorporate it too. The egg mass should greatly increase their volume and be quite bright by the incorporated air.
Sponge cake made from whole eggs
4
eggs
150g
icing sugar
120g
flour
20g
custard powder
2 tablespoons of
sunflower oil
1 pinch
of salt
100g
1 piece
energy
1218 kJ
6702 kJ
290 kcal
1600 kcal
fat
7.9 g
43 g
saturated_fat
1.6 g
8.8 g
carbs
47 g
258 g
sugars
28 g
154 g
protein
7.3 g
40 g
salt
0.1 g
0.9 g
Sponge cake made from whole eggs
description & times
Fluffy biscuit dough in which the eggs are not separated into yolk and egg white, but are processed as a whole. They are made frothy with the food processor or the hand mixer together with the sugar. Then, the flour is added. Oil makes this dough smooth and juicy. This dough can be further processed then into various sweets.
Sieving the flour
Sieve the flour and gradually add it to the dough using a dough scraper.
Incorporating the oil
Add the oil to the dough together with the remaining flour.
Spreading the dough
Spread the dough evenly on the baking tray with the dough scraper. Bake the dough on the medium rack for 12-15 minutes.
Sponge cake made from whole eggs
Remove the sponge cake from the oven and carefully remove it from the edge. Allow the cake to cool down before further processing. It should not be exposed to a sudden temperature difference, or otherwise it will collapse.
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