Sponge cake with whipping agent

This preparation method uses 20–30% fewer eggs. Instead of 50 g of eggs, use 40 g of water and 10 g of whipping agent. The method can be used for all types of sponge cake.

To achieve sufficient leavening, add baking powder at 2–3% of the flour weight. The batter can stand for up to one hour without significant loss of volume. The baking temperature should be increased by about 10°C compared with a conventional sponge cake batter.

Place the eggs, water, whipping agent, and sugar in the mixing bowl and combine. Sift the wheat flour 400 and baking powder together and add them to the mixture. Beat on high speed for 3–5 minutes until light and fluffy.

Additional ingredients, such as melted butter or cocoa powder, should be gently folded into the batter after whipping.

Fill the prepared cake rings or molds with the batter. If needed, cover with parchment paper.

Bake with an open vent.
Baking temperature: approx. 205°C
Baking time: approx. 30 minutes

After baking, invert the sponge cakes onto parchment paper to create a flat, even surface. Then allow them to cool completely.

Once cooled, remove the sponge cakes from the cake rings or pans. Cover with plastic wrap and store at 2–5°C or freeze at -18°C.

Cooling too late or insufficient covering can result in moisture loss, causing the sponge cake to dry out.