EASY SPONGE CAKE

2211/5000
Materials:
6 eggs (at room temperature)
1 and a half cups of sugar
1 and a half cups of flour
Half a glass of wheat / Corn starch
Half a cup of hot water
1 packet of vanilla
1 packet of baking powder
2 soup spoons of cocoa
Points to be considered while making sponge cake:
1. Eggs must be at room temperature.
2. When separating the whites and yolks of the eggs, even a drop of yolk should not escape into the egg whites.
3. While whisking egg whites, the container we whisk must be dry.
4. Mixer should not be used while mixing egg whites with yolks, gently mixed with spatula from bottom to top.
5. The clamped mold should not be lubricated with margarine / butter / oil, instead the walls of the mold should be covered with greaseproof paper. When we apply oil, the dough rises by making a belly without sticking to the walls of the mold. Instead of rubbing oil on the edges, we should put oiled paper in order for it to swell flat. You can apply some butter to the mold and stick the greaseproof paper in that way.
6. Our oven must be preheated.
7. The oven door must never be opened for the first 20 minutes. Our sponge cake should be cooked for at least 40 minutes. (It usually takes 1 hour but since every oven is different, you should check from time to time after 40 minutes)
7. When the cake coming out of the oven is taken out of the mold, it must be turned upside down on the oven wire immediately so that the middle side does not collapse.
8. To cut our sponge cake, we should definitely wait for it to cool down.
9. After this cake has cooled, you can wrap the stretch and keep it in the refrigerator for 2 days.
Fabrication:
The whites and yolks of the egg are separated. The whites are whipped until shaving foam becomes a consistency. Beat the yellows with sugar and hot water in another bowl until it reaches the consistency of cream at high speed. Then dry ingredients are sieved into it. The last time is whipped. Half of the egg whites are added to this mixture, gently mixing with a spatula. Mixing is continued until the dough is well identified by adding the rest. The mortar taken in the mold is baked in a preheated 170 degree oven for about 45 minutes. The cake taken from the oven (it took me 1 hour) is cooled by turning it over the wire rack. After cooling, it is cut into slices and made ready for cake service.
If you like I can add English subtitles. Just let me know in the comment section