Purrfect sponge cake

1. Stage

The amount of cream and dough products depends on the number of cakes. 1 cake: 4 eggs 1 cup (200 ml) sugar 1 cup (200 ml) flour 2 tbsp cocoa (if you want a "chocolate" cake)

2. Stage

Beat the eggs with a mixer on low speed, adding a pinch of salt. Gradually add the sugar until it forms an airy foam.

3. Stage

Continuing to whisk, gradually add the sifted flour.

4. Stage

When the dough is smooth and fluffy, turn off the mixer and prepare the baking tray. Grease it with vegetable oil and sprinkle it with flour. I have a 72x32 cm baking tray, so the biscuit is thin (about 1 cm) and there is no need to cut the height. It soaks up perfectly. Then turn the mixer on medium speed and fluff up the batter again.

5. Stage

Immediately pour it onto the baking tray, distributing it evenly. Place in a preheated oven (200 degrees) for about 25 minutes. Do not open the oven during baking.

6. Stage

At this time you can prepare the dough for the next cake (I have the second one with cocoa). Everything is exactly the same, but add 2 tablespoons of cocoa to the flour beforehand. With cocoa the cakes are a little thinner.

7. Stage

The finished biscuit comes off the edge of the mold. Take it out of the oven.

8. Stage

To make it easier to take out the cake, wait 2-3 minutes and very carefully put parchment on top, and then cover the baking tray with the second tray (usually there are 2 in the oven). And on the principle of "pot" holding both baking trays at the same time, flip from top to bottom. We put our "Pot" on the table. Most often, the cake will lie on the parchment, if it does not happen, quietly lift one tray and pry a corner of the biscuit with a spatula - then it will lie on the parchment by itself.

9. Stage

Transfer the crust by the parchment to a rack until completely cooled.

10. Stage

Sometimes there is sticky biscuit on the tray, it can be easily removed with a spatula to a plate. It "disappears" from the plate very quickly. Grease and sprinkle the baking pan again. Whisk the batter for the next cake, put it on the baking tray and do exactly the same thing. If you are satisfied with a small cake, you can cut the layers in half and put one on top of the other, smearing them with cream. I baked 3 cakes and the cake was gobbled up in 2 days.

11. Stage

Cream (found the recipe on the web): First, we break the powdered sugar into powdered sugar. Beat the butter, softened at room temperature, with cooled sour cream (or cream) and powdered sugar. It should form a thick foam that does not spill out. Powdered sugar should be added gradually. Done.

12. Stage

The author recommends cooling the cream, but I immediately smeared it on the cooled cakes. There are 8 tablespoons of cream per crust, if you want you can use more. I had 350g of sour cream, 350g of butter, 250g of sugar (powder) for 3 layers, the cake soaked fine overnight. Enjoy! And "purr" with pleasure!