What if a lot of yolks remain after making meringues, protein cream or icing? There is a great solution - to cook a sponge cake on the yolks. It turns out to be quite lush, delicate, pleasant yellow color. Sponge cakes can be used as a base for any cake. Even an inexperienced chef can make this delicious dessert.
A biscuit on yolks is prepared in almost the same way as a classic one. First, eggs with sugar are beaten, then dry ingredients are added. Then the finished baked goods can be served with tea or coffee just like a cake, or you can soak the cakes with syrup or alcohol, grease with cream and get a homemade cake.
To prepare this delicious dessert, you need to add ordinary boiling water to the yolks. When boiling water is added, the whipped mass is more airy. But there are recipes when kefir, milk, butter or margarine are used instead of water.
The secrets of making the perfect biscuit
Eggs for baking should be fresh and at room temperature. Beat one yolks first at high speed for at least 8 minutes. Then gradually add sugar and beat for another 8 minutes.
Sift the flour for the biscuit. Thus, it is saturated with oxygen and becomes airy. If the recipe contains baking powder, baking soda or vanilla powder, then these ingredients are sifted along with the flour.
You should not add flour to the egg mass immediately, but in small portions, gently stirring with a spatula from bottom to top..
If a chocolate sponge cake is baked with the addition of cocoa, then the amount of flour must be reduced by the amount of this addition.
If you immediately add melted butter to the dough, it will sink to the bottom and it will be difficult to mix it. The biscuit may fall off. Therefore, in the melted cooled butter, you must first add 2-3 tablespoons of biscuit mass, mix well and only then combine with the rest of the dough.
For baking biscuits, it is better to use split molds, from which the finished product is removed without damage.
It is preferable to bake a sponge cake on parchment paper, greased with butter and sprinkled with flour.
The oven must be perfectly flat and without a blower mode. It is better to warm it up before baking. The form should be on the middle shelf. Do not open the oven during baking, the biscuit may fall.
Readiness is checked with a thin wooden stick. It is pierced through the center of the cake and if it turns out to be dry, then everything is ready. Also, when pressed, the finished baked goods will be elastic without dents.
It is advisable to cool the finished product in the turned off oven with the door ajar.
After cooling down, do not rush to immediately open the form. First, you need to separate the biscuit from the walls with a knife and only then remove it.
Sponge cake on yolks with water
Ingredients for 16 mold diameter:
- 9-10 yolks
- 80 grams of sugar (or 70 grams of sugar and 10 grams of vanilla sugar)
- a pinch of salt
- 80 grams of flour
- 4 grams baking powder
- 1 tablespoon unscented vegetable oil
- 2 tablespoons boiling water
Step-by-step cooking:
- Beat the yolks with sugar and salt with a mixer at high speed until a light, thick mass is obtained, traces should remain from the corollas on the surface.
- In the whipped yolks, add, stirring, boiling water and butter.
- Add the flour mixture to the liquid mass. Gently mix with a silicone or wooden spatula from bottom to top.
- Lubricate only the bottom of the mold with butter. The sides should remain dry, then the biscuit will not roll down the walls and will rise well. We send it to an oven preheated to 160-170 degrees for 30-35 minutes until a golden color appears. We check the readiness with a wooden stick, piercing the biscuit in the middle. If it is dry, then the oven can be turned off.
- We take out the form from the oven and cool it, turning it over on the wire rack. In this position, the baked goods will not settle.
- Then we use a little trick. We release the biscuit from the mold, wrap it with cling film and put it in the refrigerator for 4-6 hours, and preferably 12 hours. During this time, the moisture will redistribute and the baked goods will become even juicier.
- As a result, the biscuit should turn out to be high, fine-pored, and tender. You don't even need to saturate it.
- We cut the finished product into two or three cakes and sandwich with any cream, jam or fruit.
Airy chocolate sponge cake on yolks
Ingredients:
- 6 yolks
- 1 glass of kefir or milk + lemon juice
- 1 cup of sugar
- 4 tablespoons cocoa powder
- 1 tsp soda
- vanillin
- 2 cups of flour
Step by step recipe:
- Beat the yolks with sugar.
- Dissolve the soda in kefir, pour into the yolks, beat.
- Add sifted flour and cocoa. Whisk thoroughly. The dough should be thick.
- Pour into a mold and put in an oven preheated to 200 degrees for 25 minutes. It is important not to overexpose
- Turn the form with the finished biscuit until it cools. Then cut into two cakes and soak in any cream.
Light sponge cake on yolks with butter and milk
Ingredients:
- 6 yolks
- 240 milliliters of milk
- 180 grams of butter
- 300 grams of flour
- 250 grams of granulated sugar
- 1 sachet baking powder
- soda on the tip of a knife
- 1 bag of vanilla sugar
Preparation:
- Stir the yolks, vanilla sugar, milk, granulated sugar in a separate bowl with an ordinary fork or whisk.
- In another bowl, mix the sifted flour with baking powder. Add baking soda on the tip of a knife for more pomp.
- Add softened butter to the dry mixture and rub it with flour with your hands. You should get a sandy base, crumbling in your hands into crumbs.
- We combine milk and flour masses. Knead the dough thoroughly. We use only a hand whisk for this. The consistency of the dough should resemble sour cream, easily flowing from a spoon.
- In an oven preheated to 180 degrees, set the mold with the biscuit mixture and bake for thirty minutes. We check the readiness with a wooden stick.
- The finished biscuit can be used as a simple cake, or you can make an original cake out of it.
