My Go-To Baking Form for Small Families: A Winner for Delicate Sponge Cakes

We've been on the hunt for the perfect baking form for our small family, and I'm thrilled to say we've finally found it!

For a long time, we've been struggling with big, bulky dishes that take up too much space in our kitchen. And let's be honest, who needs a huge cake when you're just a few people?

This little gem has been a lifesaver for us. It's compact, easy to store, and gets the job done.We managed to snag it for a steal, thanks to a discount. It was only 258 rubles, which is an absolute bargain.The non-stick coating is a major selling point. I've heard some people complain about it flaking off, but so far, so good.The ribbed bottom is also a nice touch. It makes it easy to get the cake out without it sticking.And the best part? It's a breeze to clean. Just wipe it down with a damp cloth, and you're good to go.The latch (clip) is also super easy to use. Just open it up, and you're ready to go.The side panel is made of a sturdy steel sheet with a coating. It's built to last.Mounting is a cinch. Just screw it into place, and you're good to go.As the website says, the non-stick coating is 35 microns thick. That's some serious durability right there.I've already read some reviews at home, and not everyone's happy. Some people say the coating flakes off, but I'm not having any issues so far.

Let's get baking! I'm the main participant from start to finish - that is, until I eat it.

I've mentioned this before, but here are the different dosages.

Encrypted message.

When I made these meringues, I started by whipping the eggs with sugar in a double boiler until it dissolved.Sugar adds sweetness and helps stabilize the egg whites.I also added some cornstarch to help them crisp up.Next, I whipped the egg mixture in a stand mixer until it turned a nice white color.I melted some butter, but to make sure it mixed well, I added a bit of our egg mixture to it first.Then, I poured the mixture into a baking sheet lined with parchment paper and smoothed it out.Finally, I popped it into the oven and waited for them to cook.Next, I checked on the cake after 30 minutes. It had already reached 170 degrees.

But it's worth checking with a skewer to make sure it's done. The sponge cake was ready.It came out easily. The shape didn't let me down.Once it had cooled, I wrapped it in plastic and put it in the fridge for two hours.Or I could have left it until the next morning.Next, I made the cream. I mixed together sour cream and sugar.

And then I added some strawberry jam without seeds. You can use whatever you like, really.Just mix it all together, and you're good to go.Time to get creative with the layers and smother it with cream.And voila!You can top it with anything – or maybe some fresh berries.It turned out to be incredibly tender. But don't rush to dig in just yet – let it soak up all that sweet cream.

The size of the mold makes it easy to serve on our plates and covers.

That's a huge plus. After a night in the fridge, it's ready to shine.You can even use syrups for the layers – the possibilities are endless with just one sponge cake.It's incredibly tender.

Or just lick your fingers – or the spoon.The mold held up perfectly – no loose parts or peeling coating, and the layers didn't stick together.I'm thoroughly impressed. I'd give it 5 stars.

I'd definitely recommend it.