Hungarian Sponge CakeFrom midgelet 7 years ago
How to make it
- Use a light hand when preparing this recipe to prevent unecessary defaltion of the batter
- Place rack in middle of oven and heat to 350 degrees.
- Lightly butter a 13x9-inch pan and line with parchment.
- . Combine eggs and sugar in stainless-steel bowl or stand mixer bowl.
- Place over (not in) a simmering pot of water on medium heat, whisking constantly, until eggs are warm to the touch and sugar has dissolved, about 1 minute.
- . Using the whisk attachment of a stand mixer or electric handheld mixer on high speed, beat until the egg-sugar mixture has tripled in volume, about 3 minutes.
- . Meanwhile, in a medium bowl, combine flour, cocoa powder and salt. In two additions, sift the flour-cocoa powder-salt mixture over the egg-sugar mixture, carefully folding it in so as not to deflate the batter.
- . Spread the batter evenly in the prepared pan and bake about 12 minutes or until the center springs back when lightly pressed.
- Remove from oven and cool in pan 3 minutes.
- . Run a knife around the edge of the sponge cake to loosen it.
- Then cover the pan with a sheet or parchment paper and another baking sheet and invert the sponge cake.
- Lift off the 13x9-inch pan and carefully peel off the parchment paper.
- Let cool completely.
- use as desired for this basic sponge cake recipe
- Search the Net for somloi galuska recipes of which sponge cake is the base of this fantastic dessert
The Cookmidgelet Eastern, USA
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