CLASSIC AMERICAN SPONGE CAKE

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This is a very nice and delicious sponge cake, although compared with the “Perfect sponge” (the recipe+ useful advices are here: https://tastydeliciousblog.wordpress.com/2017/01/17/guaranteed-ideal-bisciut-sponge-cake-easy-and-fast/ ) it seems a little “cotton” (because it has more flour). But the sponge is ideal for an impregnation because it is tighter!

Take:

4 eggs,

180 grams (1+1/3 cup) sugar

110-120 g of all-purpose flour (1 cup) +40-30 g  (2-3 tbsp) of corn starch

1 tsp vanilla extract or vanilla sugar.

Mix  eggs with sugar, turn your mixer at full capacity and beat for 5-10 minutes, until the mixture will turn white and will increase its volume in 3 times. Reduce the capacity of the mixer, add vanilla and pour sifted flour gradually until disappearance of lumps.

Preheat oven to 340F (170C). Grease a baking form with any oil and sprinkle with a flour. Non-stick forms don’t need greasing, but it is better to put a circle of baking parchment on the bottom. Pour the batter into the form. Last time I poured the batter just on parchment and  all was fine – the paper didn’t stick to the cake in result 🙂

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Bake at 340F (170C) for 20 minutes, then another 30 minutes at 300F(150C). The main point at this time is not open the oven or the cake will fade. Check readiness with a toothpick (must be dry) in the center of the cake.

Soon I’ll tell you how to cook third type of sponge cake! 🙂

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