What can you cook without baking powder

Basic recipe for batter without baking powder

The preparation in this recipe Sponge mixture without baking powder is the same procedure as for a sponge cake with baking powder, only the eggs are not whisked together, but separated into egg yolk and egg white.
To do this, take the fat and eggs out of the refrigerator in good time before baking so that they reach at least a little room temperature.

Grease the baking pan intended for baking with a little butter and dust thinly with flour.

Heat the oven to 180 ° C, inserting the grate insert into the lower third of the oven.

Separate the eggs into whites and yolks.
Immediately put the egg whites in a mixing bowl, pour the egg yolks into a small bowl.
Beat the egg whites with a pinch of salt with the stirring rods of the electric hand mixer to firm egg whites.

Put the soft butter in another, larger mixing bowl, continue working with the stirring rods you have just used and stir the fat well until foamy.

Add sugar, continue stirring until the sugar has dissolved a little.

Gradually add 1 egg yolk and stir in.
Stir in 1 egg yolk over and over again, only then add the next egg yolk and stir until a frothy cream mixture has formed.

Briefly stir in the vanilla sugar and rum.
Pour the weighed flour, or flour mixed with cornstarch, into a flour sieve.
First sift about 1/3 of the amount of flour over the foam mass, stir briefly with the stirrer of the mixer.

Switch off the mixer and continue working with a conventional mixing spoon.

Alternately fold some of the remaining flour and the firm egg whites loosely into the dough until all the ingredients are used up.
Do not stir for too long, just until no flour residues are visible and the egg whites are loosely folded in.
Finally, briefly stir in 2 - 3 tablespoons of cream or milk into the batter.

Pour the batter into the baking pan without baking powder, smooth the surface a little.
Immediately place in the oven, preheated to 180 ° C, in the lower third of the oven and bake with top / bottom heat for about 55 - 60 minutes.

If the surface of the cake darkens too quickly, cover the cake with a piece of baking paper about 10-15 minutes before the end of the baking time.

Take the sponge cake out of the oven and let it cool down a little for 10 minutes (be sure to wait) on a wire rack.
Only then carefully remove the edge of the baking pan from the cake with a knife.
While lying in the pan, cover the cake with a pot holder and shake it audibly a few times in the pan and let it bounce upwards.
In this way, you can be pretty sure that the cake will come out of the baking pan undamaged when it is turned over.

As I mentioned above, you can prepare this batter without baking powder and reduce the amount of sugar a little.
I take about 200 g of sugar and the sweetness of the cake is just right for my taste and the baking result is very good.
This recipe results in a particularly fluffy, juicy sponge cake and, above all, it lacks the often annoying aftertaste on the tongue and teeth, as is often the case with sponge cakes baked with baking powder.

For sponge dough pieces cut into 16 pieces without baking powder, 1 piece contains approx. 230 kcal and approx. 15 g fat

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