We separate the whites from the yolks in two different containers. We beat the whites, better if it is with electric rods to save us the effort. When they start to froth add half the sugar, letting it fall in the form of rain and without stopping beating. Only we stop when the rods draw a line in the whites.
Next, without having to wash the rods, we beat the yolks together with the rest of the sugar. The color will change and they will become pale, they will also increase in volume by the amount of air incorporated. As with the whites, we stop beating when the rods draw a line on the yolks.
Add the flour to the bowl with the beaten egg yolks, little by little and through a strainer or sieve. We remove with a silicone tongue with enveloping movements so that the volume does not drop. We intersperse tablespoons of beaten egg white before adding more flour. If the mixture is too thick and it is difficult to work, we add a little more white whipped and continue mixing.
Once a homogeneous dough is obtained, we pour it into the mold (remember, 18 cm in diameter x 7 cm high and with a removable base) whose base we have covered with a disk of greaseproof paper. so that it comes out of the mold easily. If the mold used is not non-stick, we can spray the walls with unmold spray or spread with a thin layer of butter. Next, we smooth the surface and place the mold in the oven pre-heated to 160º C.
We will do it on the tray (not on the rack) that we will have placed in the second position starting from the bottom. Bake for 35-40 minutes or until we see that it is well cooked. This will depend on the oven of each one, as well as the temperature that can oscillate 10º C up or down.
The sponge cake starts to brown after 20 minutes. If this is not the case, it will be necessary to adjust the oven temperature accordingly. After 30 minutes a good pompadour will have formed at the top. Nothing happens if it cracks, even if it is less aesthetic. This happens because it has grown too large.
Once the cake is removed from the oven, we let it temper before unmolding. It will go down a bit, there is no need to worry because it is perfectly normal. As is the fact that the surface is wrinkled. If we want it to look more beautiful, we turn it over leaving the top of the cake at the base and the base, which is smooth, on the surface.
With what to accompany the fluffiest sponge cake
U.S the fluffiest cake She cries out for a glass of fresh milk at her side and enjoys it at snack time. It takes us back to childhood and to the homes of our grandmothers, who with so few and such basic resources embroidered this cake and many other sweets.