Calories
138 kcal
Protein
6.2 g
Fat
0.2 g
Carbohydrates
28.8 g
Separate egg yolks from egg whites. Beat the chilled egg whites in a mixer until soft peaks on a slow speed. Add salt, vanilla extract and cream of tartar. Mix well.
Then add powdered sugar (½ tbsp). Beat until stiff peaks.
Sift the flour with the remaining of powdered sugar in a separate bowl. Then gradually add this mixture to the egg whites. Gently mix until smooth.
Pour immediately batter into a removable baking dish pan. Then use a knife to make circle around the edges batter, to get rid of air bubbles.
Transfer the baking pan in the center of rack ONLY in a preheated oven. Bake for about 30 minutes at 356 F, the remaining 10 minutes at 320 F. Use only convection bake mode.
How to keep sponge cake from sinking? Firstly, gently transfer the baking dish to the oven, without any shaking. Secondly, do not open the oven for about 30 minutes.
How to separate egg yolks from egg whites? First wash the hands and eggs. Put the eggs in the fridge, so it will be easier to separate the yolks from the whites. Take 3 small bowls. Break the egg into the first bowl, trying not to break the yolk. Then drop it into your palm and take the other bowl. Make the whites drip through your fingers into the second bowl. Then add the separated yolks to the third bowl.
If you want to beat egg whites, use fresh and chilled eggs.
Do not open the oven at least 30 minutes. Pierce the cake with a toothpick in the center, if the toothpick is clean, the cake is done.
Bon Appetit!
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