Sponge cake is a real classic among flour products. Light airy cakes are indispensable for the preparation of cakes, pastries, cookies. They are sandwiched with jam or cream, poured with lipstick or glaze. But a properly baked biscuit is tasty even without these additives. A piece of fresh treat sprinkled with powdered sugar makes a great addition to a cup of tea or coffee.
Classic biscuit: cooking secrets
A properly baked biscuit should be very fluffy and porous. To achieve this effect, eggs with sugar are hammered in as carefully as possible. As a result, the initial volume of the dough increases by 2-3 times. To make the dough light, they take only premium flour of very fine grinding for it and be sure to sift it.
Another secret is the speed of cooking. The dough is whipped and baked without standing, and it is placed in a preheated oven. It is not recommended to disturb the biscuit during cooking - you should not often open the oven door, this may cause the tender dough to fall off.
The finished biscuit is immediately removed from the mold and cooled well. If you soak warm cakes with syrup, they can break. If necessary, the biscuit cake can be cut into two or three thin layers - it is convenient to do this with a special string knife.
Cold cooking biscuit: basic recipe
You will need:
- 3 eggs;
- 0.5 cups of wheat flour;
- 3 tablespoons of sugar.
You can add cocoa powder, lemon zest, vanillin or nuts to the biscuit dough - this will give the baked goods additional flavoring nuances.
Separate the yolks from the whites and rub thoroughly with sugar until it is completely dissolved. The mass should turn white and double in volume. Whisk the whites into a fluffy, strong foam. Add the sifted flour and a third of the protein volume to the sugar-yolk mass, stirring constantly. Then carefully introduce the remaining proteins, stirring them from top to bottom to avoid dropping.
Preheat oven to 200C. Place the dough on a baking sheet or in a greased baking dish. The baking time depends on the thickness of the biscuit. Thin cakes are baked for 10-15 minutes, while thicker cakes take up to 50 minutes to cook.
Fill the mold no more than two-thirds of the way - the biscuit will rise during baking.
Carefully remove the baked sponge cake from the mold, put it on a wooden board and refrigerate - this will take at least 4 hours. If you plan to soak the cakes well with the syrup, increase the holding time to 7 hours.
Making a heated biscuit
A more time-consuming way of making biscuits is mixing products in a water bath. Break the eggs into a saucepan, add sugar and place the pan in a water bath. When the mass is heated to 50 ° C, remove it and beat while cooling. The dough volume should increase 2-3 times. Pour the sifted flour into the pan in portions and mix until smooth.
Pour the beaten dough into a greased baking dish and bake as usual.
