Sponge cake and plov

Sponge dough is raised mechanically: eggs are whisked with sugar until 2–3 times their first volume, then flour and flavourings are added. The flour must be top grade. In the cold method yolks are creamed with sugar and whisked whites are slowly added. In the hot method eggs and sugar are stirred constantly while warmed to 45–50 °C, taken off the heat and whisked, then flour is folded in. A thin sponge layer bakes in the oven at 200–220 °C for 10–15 minutes (a tall sponge bakes longer at a lower temperature). It makes cakes, pastries and rolls. The practical work uses 6 eggs, 1 cup sugar, 1 cup flour, and for the cream 300 g butter and 450 g condensed milk. Whites are separated from yolks and chilled; yolks are creamed with half the sugar, whites are whisked until 3–4 times their volume with sugar added little by little. They are mixed gently so the foam does not collapse. The baked sponge is cooled, cut across into 2–3 layers, soaked with syrup, spread with cream and decorated with a piping bag or fruit. The “Potato” sweet is not baked: biscuits are ground in a blender and mixed with condensed milk, butter, cocoa, vanilla and nuts, shaped like potatoes and kept an hour in the fridge. Safety: only adults touch the oven and hot pans; blender and mixer are used under adult supervision, never putting fingers near blades, and always unplugged before cleaning. Wash hands after handling raw egg, and never use cracked or dirty eggs. Check beforehand for allergy to eggs, wheat flour, milk and nuts: “Potato” contains nuts but can be made without them.