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Russian · Baking

Classic Sponge Cake by GOST Standard

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🕐 30 min 👁 1 Channel post →

A perfectly fluffy and reliable sponge cake for layered cakes that works every time, even for beginners.

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Ingredients

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Method

1

Preheat your oven to 200°C. Butter a 20 cm or 18×18 cm cake pan and dust it with flour.

2

Separate your eggs. Whip the yolks with two-thirds of the sugar until light and fluffy.

3

Whip the egg whites until stiff peaks form, then add the remaining sugar and whip until glossy and firm—don't overbeat.

4

Gently fold the whites into the yolks until you have a uniform batter.

5

Sift together the flour and cornstarch, then fold them into the batter using an up-and-over motion. Don't overmix.

6

Pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes. Check for doneness with a skewer.

7

Let the cake rest in the pan for 5 minutes, then turn it out onto a cooling rack and let it cool for at least 5 hours.

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