Delicious fluffy sponge cake for the cake. How to quickly make a fluffy sponge cake for a cake
Not everyone knows how to cook a classic biscuit in the oven; according to recipes from a photo, you can easily cope with this work. Many housewives think that the cooking process is a lot of trouble, however, this is a misconception. Even inexperienced cooks are able to cope with such a dessert.
In the process of making a biscuit, it is necessary to take into account many nuances, it is advisable to observe them all. Only in this case it will be possible to prepare a delicious and amazing dish. Important is correct use eggs opening the oven. Any deviation can affect the finished product, the biscuit can settle and not bake at all.
That is why many housewives refuse to do this dish and prefer other treats. However, if you do not deviate from the indicated steps, it is possible to prepare a biscuit even the first time. There are a lot of options, the composition includes conventional products.
Classic biscuit in the oven: a recipe with a photo step by step
Baking requires careful selection of ingredients, adherence to the order of preparation. A simple recipe will allow you to cook a biscuit even in your own kitchen and treat all family members with an amazing dish.
This delicacy will not leave anyone indifferent, the baking turns out to be airy, melts in the mouth.
Ingredients:
- granulated sugar - 150 grams;
- flour - 150 grams;
- eggs - 4 pieces;
- vanilla seeds - 3 grams;
- butter - 20 grams;
- salt - 2 grams.
Cooking process:
Great attention should be paid to eggs, whites should be carefully separated from the yolks. Add salt to the proteins, beat with a mixer at low speed.
Pour sugar, vanilla seeds into the composition. The ingredients should be added slowly in small portions.
Beat the yolks, combine with the protein mass, beat well.
Add sifted flour to the total mass, stir gently with a spoon from bottom to top.
Prepare a baking container, grease it butter... The mold should have a diameter of approximately 22 cm.
Pour the resulting dough into a mold, set the temperature to 200 degrees, it will take no more than 25 minutes to cook.
At the end of the allotted time, remove the form from the oven, put the product on a plate, let it cool.
To make the baking airy, it is not recommended to open the oven during cooking. In addition, there is no need to lubricate the sides of the mold, the biscuit will rise better from the dry surface and will be more luxuriant.
Classic biscuit in the oven: the easiest recipe
Using this recipe, you can make an airy sponge cake, it is distinguished by its tenderness and amazing taste. The most important thing is to beat the whites and yolks well. You need to act carefully and gradually. If everything is done right, light biscuit will decorate the family table. In addition, using pastries, you can cook cakes, pastries.
By replacing some of the flour with cocoa, you can get a chocolate sponge cake. There is no limit to imagination, every hostess can create real masterpieces.
Ingredients:
- eggs - 4 pieces;
- flour - 100 grams;
- sugar - 150 grams;
- vanillin - 5 grams.
Cooking process:
In order to work comfortably, all the ingredients must be at hand. They should be removed from the refrigerator in advance. Separate the eggs carefully so that the whites do not end up in the yolks. Take 1/2 part of sugar, combine with yolks, pour vanillin. Beat the resulting mass with a mixer for 7 minutes. The result is a dense and light mass.
Rinse the whisk of the mixer well, wipe them dry, beat the whites. Beat at minimum speed. As soon as the mass increases in volume, the speed can be increased to maximum.
Without stopping whipping the composition, pour the second part of the sugar into the protein mass. It is not difficult to check the readiness of proteins. The container with the mass must be turned to the side, if the protein composition does not flow out, the mass is ready.
The mixer can be set aside; a whisk is now required. Divide the whites into 3 parts, add 1/3 to the yolks, mix everything.
Pour 1/2 of the flour into the mass, mix. Reintroduce proteins, again flour. So repeat 1 more time. Knead the dough. The dough should be kneaded carefully, it should not lose its volume.
Take a baking dish, its diameter should be at least 20 cm.Place paper on the bottom, the edges do not need to be greased.
Pour the kneaded dough into a mold, put it in the oven, set the temperature to 180 degrees. It takes 40 minutes to cook.
The oven must not be opened during baking, as the baked goods will fall off. The readiness of the biscuit must be checked with a skewer.
As soon as the baked goods are ready, remove from the oven and cool.
Remove the cooled biscuit from the mold, put on a dish.
The finished product turns out to be airy, its height is about 6 cm. Such a biscuit can be cut into 2 cakes, used in the future for making a cake.
However, it is important to know that before cutting the cake, it needs to lie down for 8 hours. This way the baked goods crumble less. If time does not allow, you can immediately start preparing a sweet dish.
If there is no desire to create a cake from a biscuit, it can be used as a separate dish. It is delicious, nutritious and has an amazing aroma.
Classic biscuit in the oven: according to the recipe without separating the yolks and whites
The recipe is simple, it does not limit the hostess in imagination. You don't have to follow strict instructions. Even a slight deviation will allow you to bake a delicious sponge cake. This recipe is universal, suitable for busy housewives.
If you don't have a lot of free time, but still want to pamper your family with something tasty, this recipe a real find. Even an inexperienced housewife can prepare a delicious dessert.
Ingredients:
- flour - 150 grams;
- sugar - 200 grams;
- eggs - 4 pieces;
- baking powder - 5 grams.
Cooking process:
1. Take eggs, beat them into a bowl, beat well.
2. Pour sugar into the eggs, beat the mixture with a whisk until the sugar is completely dissolved. The resulting mass will increase in volume, acquire a light shade.
3. Combine flour with baking powder.
4. Slowly pour the flour mixture into the total mass, while it must be constantly stirred. It is recommended to stir the biscuit dough from top to bottom, this will preserve the airiness of the mass.
5. Prepare the mold, pour the dough.
6. Bake the dish at a temperature of 180 degrees, it will take no more than half an hour to cook.
7. At the end of the allotted time, remove the baked goods from the mold, allow to cool.
Classic biscuit in the oven: recipe with baking powder with photo
There are a lot of recipes for making biscuits, thanks to this option you can cook baked goods quite quickly, and the ingredients are simple. Such a recipe will be a real salvation for a novice housewife who wants to pamper her family with something delicious.
The biscuit turns out to be lush, airy, has delicate taste... Not only adults will like it, but children will also be delighted with such a treat.
Ingredients:
- granulated sugar - 200 grams;
- flour - 150 grams;
- eggs - 6 pieces;
- baking powder - 15 grams;
- vanillin - 1 sachet;
- salt - 2 grams.
Cooking process:
1. Take a bowl, beat in eggs, beat them with a mixer. Beat the egg mass at a slow speed, gradually increasing it to maximum.
2. Combine sugar, vanilla, salt. Pour the resulting mixture in small portions into the egg composition. Beat the mixture for 3 minutes.
3. Sift the flour, mix it with baking powder, gradually add the dry mixture to general composition... It is necessary to beat the mass for half an hour, this will allow the biscuit to be more fluffy.
4. Take a baking dish, cover it with parchment, pour over the dough.
5. Set the temperature to 200 degrees, place the dough, 25 minutes will be enough.
6. Cool the sponge cake in the form, only after that it can be removed.
7. Baking can be used as cakes for further cake preparation. To do this, you need to cut the pie into 3 cakes and create a sweet dish at your discretion.
8. Besides, the biscuit is popular as a separate dish, it can be served for tea drinking immediately after preparation.
- Before proceeding with the recipe for the classic biscuit in the oven, all the ingredients must be removed from the refrigerator. They have to stand a little and be room temperature.
- Eggs should be given special attention, they must be beaten at the minimum speed, gradually increasing to the maximum.
- At the moment when the dough is placed in the oven, do not knock the container on the wire rack or other surface. You should proceed with caution. Otherwise, the biscuit will not be as fluffy as we would like.
- Do not open the oven during cooking, especially during the first 20 minutes. When opening the oven, the movements should be smooth, do not slam the door.
- It is quite simple to check the readiness of the biscuit, it is possible to use a wooden toothpick. With its help, the biscuit is pierced in the center. If the toothpick is dry, then the product can be taken out. Also, the biscuit is ready if it comes off the mold with ease.
It is quite simple to cook a classic biscuit in the oven according to the recipe, the video will help you understand this process, make it interesting and exciting. Every housewife dreams of surprising all family members, these recipes will help to make the dream come true. With this simple dish you can diversify the daily menu, make it more festive.
There is no limit to imagination, you can safely experiment, create new masterpieces. These recipes can take pride of place in cookbook hostess.
To make a biscuit, we need flour, sugar and eggs.
Form for diameter - 20 cm (or square 18x18).
Note: some recipes use 100 g flour and 20 g starch instead of 120 g flour. Biscuits with starch fall off less during baking, but crumble more when cutting and are less plastic. This means they are not suitable for rolls.
Real biscuit dough does not require any additional leavening agents (such as soda, leavening agents, yeast, etc.).
Quality biscuit dough and the future biscuit depends on the freshness of the eggs. How fresh eggs, the more luxuriant and better the biscuit will be. To determine if they are fresh, you need to break and pour one egg onto a saucer. It is fresher if the yolk is a high dome, and the protein encloses it, and only a small amount of liquid spreads over the saucer from the bulk of the protein.
For clarity, I photographed two eggs.
The one on the left was demolished by a chicken just a few hours ago. The one on the right has been in the refrigerator for a week. Do you see the difference? In the first, the protein is collected around the yolk, and in the second it spreads over the dish. The first egg is good for a biscuit, and the second is only good for scrambled eggs.
Separate the whites from the yolks. It is important to do this so that even small droplets of yolks do not get into the whites, otherwise the whites will not whip well.
Beat the yolks with 2/3 of the sugar until a light, homogeneous mass is obtained.
It will be possible to stop when grains of sugar disappear in the mixture, and it itself becomes white and frothy. With my mixer speed, it takes me 6 minutes.
Beat the whites.
The utensils for whipping the whites must be completely clean, without traces of fat, otherwise the whites will not whisk well. Whisk the whites until a stable foam is obtained. If the dough contains too small bubbles, it will shrink when baking. If the whites do not whip well, they need to be cooled, add a little salt, citric acid or a few drops of vinegar. It takes me 5 minutes to whip the whites.
Add the remaining sugar to the whites and beat until shiny (about 1 minute).
Mix together the protein and yolk masses. This should be done quickly, not in a circular motion, but lifting layer by layer so that a sufficient number of air bubbles remain in the dough.
Pour in the sifted flour and gently but quickly stir from bottom to top.
Ready dough quickly pour into prepared forms or on a baking sheet and bake immediately, otherwise air bubbles will escape from it, and the biscuit loses its taste and tenderness.
It is convenient to bake a sponge cake in a split form, the bottom of which must be greased with oil or lined with baking paper. Lubricate the side walls of the mold with non-stick coating do not, otherwise, when baking, the dough will rise only in the center of the mold. If a mold without a non-stick coating is used, then the walls of the mold can be greased with oil.
You need to bake the biscuit over even medium heat. The oven should be preheated 10 minutes before placing dough products in it. You should not put the biscuit in a hot oven, as a hard crust can immediately form on the surface of the product, the biscuit will burn on the outside, but will not bake from the inside. For baking, the optimum temperature is 200 degrees and the time is 20-25 minutes.
During baking, especially in the first 15-20 minutes, the biscuit should not be shaken, as it may settle and not bake.
Readiness is determined with a wooden skewer or toothpick.
The baked biscuit should be left for a while in open oven so that it does not fall off. If it is immediately exposed to the cold, it may settle.
The average height of the finished biscuit should be approximately 4.5 cm.
The finished biscuit is easily separated from the walls of the mold, when pressed with a finger, the dimple quickly levels out, the upper crust of the biscuit is golden brown. If ready biscuit put on a damp cold towel, it will be easier to remove from the mold.
Advice: a freshly baked biscuit is poorly cut and poorly saturated with syrup, therefore it is recommended to stand it after baking for about a day or, according to at least, not less than 8 hours. So that it does not dry out at the same time, you must wait until the biscuit has completely cooled down and wrap it in film.
Tip: the finished biscuit can be frozen. To minimize labor costs in preparation for big holidays (birthdays, New Year etc.), the biscuit is best prepared in advance and stored in the freezer. After thawing at room temperature, it will taste does not differ from freshly prepared.
Bon Appetit!
Sponge cake is an excellent base for homemade cake and many other desserts. There are a lot of recipes for making biscuit, but he enjoys special love classic recipe a fluffy sponge cake without baking soda or baking powder.
According to the classic recipe, the baking will rise perfectly due to the proteins whipped into a cool foam. One crust can be divided into two or three parts and smeared with cream. Making a biscuit is very simple. You will need:
6 eggs;
200 g sugar;
160 g flour;
12 g vanilla;
10 g butter.
Cooking step by step:
1. Separate the whites from the yolks into a clean and only dry bowl. At minimum speed, using a mixer, beat the whites into a tight foam. It is necessary to ensure that not even one drop of yolk gets into the proteins, otherwise the biscuit will not work. The dishes must be perfectly clean and dry. You can only grease the inner walls of the bowl. lemon juice.
2. Gradually, whisking the whites, it is introduced in small portions of ½ the norm of sugar. The mass is beaten until peaks appear. It is imperative that the protein mass is still after beating.
3. Beat the yolks in another bowl with the rest of the sugar until they are foamy. At this stage of cooking, vanilla is added to the yolks. The mass should turn white and rise.
4. 1/3 of the proteins are mixed with the yolks and the dough is gently kneaded with a spatula only from the bottom up.
5. Sifted flour is added to the yolk mass in small portions. Stir the mass gently until smooth.
6. Next, the remaining proteins are added to the yolks in a bowl. The mass should be fluffy, smooth. You cannot stir the biscuit dough in a circle, otherwise it will settle. Movements should be directed only from bottom to top.
Baking a biscuit to keep it from a donkey
The biscuit mold should ideally be split, no more than 22 cm in diameter. The bottom is covered with parchment, and the walls are oiled. The form is carefully filled with dough. During the baking process, the biscuit should grow noticeably if everything is done correctly.
The oven heats up to 180 degrees. Bakes for about 35 minutes. To prevent it from falling off, you must not open the oven, this is especially important in the first 20 minutes. Check readiness with a toothpick. If it is dry, then the cake is well baked. Be sure to leave the biscuit in the oven, which is turned off, ajar until it cools down.
Cooking in a multicooker
How fluffy the cake biscuit prepared according to this recipe in a slow cooker will be depends on the norm of the products. You will need:
4 eggs;
200 g sugar;
160 g flour;
2 g vanilla;
20 g butter.
Cooking step by step:
1. Break the eggs, add sugar and beat until lather. While beating eggs, you need to gradually move from minimum speed to maximum power. It is enough to beat for about 15 minutes. When the mass brightens and increases by 2-3 times, stop beating.
2. So that the whipped mass does not fall off, mix the flour and vanillin in small volumes with a spatula. Movements should be directed only from bottom to top. Sift the flour first.
3. Grease the bowl with oil. Pour the dough gently and smooth it out. Bake with the lid closed in the "Bake" mode. The process takes about 45-60 minutes.
To determine that the biscuit is baked well, you need to press on its center with your finger. Ready cake will spring and quickly regain its shape.
How to make a biscuit on breadcrumbs?
There is one very interesting recipe lush biscuit on breadcrumbs. Many housewives are happy to bake such cakes for cakes. You will need:
600 g of crushed crackers;
1.5 cups of milk;
1 tbsp. l. flour;
2 tbsp. l. starch;
½ tbsp. l. cocoa;
cinnamon to taste;
7 eggs;
200 g of sugar.
Cooking step by step:
1. Pour crushed crackers with milk and leave to swell for 20 minutes.
2. Then add flour, starch, cocoa and a little cinnamon to the mixture. Mix the dough thoroughly.
3. In a separate bowl, beat eggs with sugar until white foam appears and the volume doubles.
4. Gently mix the beaten eggs into the dough and mix thoroughly.
5. Bake the cake on a high baking sheet. First, the oiled tracing paper is laid, and then the dough is poured.
6. Warm up the oven to 180-200 degrees. Place the baking sheet and bake for about 30-35 minutes. You can determine the readiness of the cake by piercing it with a match - if it remains dry, then the cake is baked.
Air sponge cake for cake
There is absolutely nothing complicated in preparing an airy and tender biscuit for a cake. This simple recipe makes an amazing sponge cake. You will need:
250 g sugar;
4 eggs;
½ tsp soda;
5 g sour sour cream;
5 ml sunflower oil;
3 tbsp. l. cocoa;
250 g flour.
Step by step cooking:
1. Separate the whites and yolks. Pour the whites into an absolutely clean and dry bowl, otherwise they will not churn. Put sugar in the whites and yolks equally.
2. With a mixer, beat the whites into a cool foam. Beat the yolks until the mass brightens and does not double.
3. Now combine the whites and yolks, gently mixing them with a spatula. Do not mix too much, otherwise the proteins will fall off.
4. In a bowl to the egg mass, add soda, quenched with sour cream, as well as cocoa and flour. Gently knead the dough with movements only from bottom to top so that it does not fall off.
5. Grease the dishes with oil and heat slightly in the oven. Put the dough into it, smooth it out with a spatula.
6. Bake the cake for about 45-50 minutes at 200 degrees. You cannot immediately get the cake out - you need to leave it in the slightly open oven until it cools.
Lush honey cake base
Try to bake the most delicate honey sponge cake, which will become the most delicate base for the cake. You will need:
6 eggs;
160 g sugar;
2 tbsp. l. honey;
200 g flour;
condensed milk to taste;
nuts to taste.
Step by step cooking:
1. First, break eggs into a bowl, add sugar, add honey.
2. About 10 minutes the mixture is beaten with a mixer until a sufficiently dense mass is formed. The dough volume should increase by about 3 times. Therefore, it will take a long time to beat.
3. Flour is poured into the egg mass. The dough is gently mixed with a spatula from bottom to top until the lumps disappear. You cannot stir the dough too actively, otherwise it will settle.
4. Turn the oven on 180 degrees. The sponge cake is baked in an oiled tin for about 40 minutes. You can check the readiness of the cake by sticking a match into it - if the tree remains dry, then the dough is baked.
The finished biscuit should gradually cool in a slightly open oven. If you take out the mold right away, the cake will settle.
If necessary, the prepared cake is cut lengthwise into two or three parts, coated with cream. It turns out a very tasty and delicate homemade sponge cake.
Biscuit dough on boiling water
Classic biscuit base for homemade cake can be easily cooked in boiling water. The cake is very tender and literally melts in your mouth. For him, you can use a minimum of cream. You will need:
4 eggs;
170 g flour;
180 g sugar;
1 tsp baking powder;
3 tbsp. l. vegetable oil.
Step by step cooking:
1. Put the kettle on, because boiling water is needed at the end of the dough preparation.
2. Eggs are taken out of the refrigerator for a couple of hours so that they warm up a little. It is not necessary to separate the yolks from the proteins according to this recipe - the eggs are broken into a bowl, sugar is added to them, and the mass is beaten well for about 10 minutes. The mixture should increase in volume by about 3 times.
3. In a separate bowl, mix the sifted flour with baking powder. Half the flour is added to the egg mass and everything is mixed well with a spatula. Add the remaining flour, pour in vegetable oil and mix well again.
4. At the very end of cooking, pour 3 tbsp into the dough in a thin stream. l. boiling water. At this time, the dough is mixed.
5. The finished dough is transferred to a greased form and put to bake in an oven preheated to 180 degrees. The cake is baked for about 35 minutes.
6. Leave the finished sponge cake in a slightly open oven until it cools completely.
Sponge cake option for 4 eggs
According to this recipe, a fluffy sponge cake can be prepared on 4 eggs. To make muffins you need:
4 eggs;
100 g flour;
150 g sugar;
1 tsp vanilla.
Step by step cooking:
1. Carefully break eggs, separate yolks and whites into separate bowls. The protein bowl must be perfectly clean and dry.
2. Add half the sugar to the yolks and beat until the mixture lightens. The yolk mass should increase by 3 times.
3. Beat the whites with the second half of the sugar until stable peaks appear.
4. Gently mix 1/3 of the proteins into the yolk mass and mix with a spatula, but only from the bottom up. You need to mix the eggs very carefully, otherwise the proteins will fall off, and the baking will not be as fluffy as needed.
5. Next, add flour to the egg mass and gently mix the dough. Stir, lifting layer by layer.
6. Stir in the remaining proteins and preheat the oven to 180 degrees. Grease the mold with oil.
7. Gently transfer the dough with a spatula into a mold and bake. Roasting time is about 35 minutes.
Do not stir the dough for too long, otherwise you will not get a really fluffy and airy crust.
After checking with a toothpick whether the dough is ready, it is necessary to leave the biscuit in a slightly open oven turned off until it cools completely. If you remove the mold earlier, the cake will settle.
Lush sponge cake for sour cream cake
Such a sponge cake with sour cream can be decorated butter cream, fruit and serve to guests. Required:
4 eggs;
220 g sugar;
100 g sour cream;
1 tsp baking powder;
2 tsp vanilla;
270 g flour.
Cooking step by step:
1. Add sugar to eggs. Beat until the mixture is fluffy and light and the sugar grains disappear.
2. Add baking powder and sour cream, vanilla to the eggs and beat again.
3. Last of all, constantly stirring, add sifted flour in small portions.
4. When the dough becomes homogeneous, it is poured into a greased form and sent to an oven preheated to 180 degrees for 40 minutes.
5. The readiness of the cake is checked with a match - if the tree remains dry after piercing the dough, then the biscuit is ready.
Cooking step by step:
1. Pour kefir into a bowl, add soda, sugar, flour and butter. Beat the mixture thoroughly with a mixer until smooth.
2. Beat the eggs in a separate bowl until the mixture is light and stir into the dough. When it is smooth, pour into a greased mold.
3. Preheat the oven to 180 degrees and send the biscuit into it for 35 minutes for baking.
4. Check readiness with a match.
A fluffy, soft, porous biscuit is already 90% of the success of any delicious cake. If you have already decided to bake a biscuit with its classic version, then be patient and set aside enough time for this and observe certain conditions.
Biscuit cooking rules
- Proven recipe with step by step photos, which show that the author prepared the biscuit himself, at home.
- No rush or fuss.
- Oven only, no multicooker.
- No baking powder and soda. Our sponge cake will rise due to the beaten eggs.
- Read the recipe carefully BEFORE you start cooking and keep it handy while cooking.
- Confidence in your oven and knowledge of its temperature regime.
If you answered “yes” to these points, then we will proceed to the recipe itself and do everything step by step. For the rest of the nuances, I will try as much as possible in the description of the cooking process.
Sponge cake - a classic recipe in the oven at home
In addition to the ingredients - the products, the list of which I will write below, you need to prepare a detachable form with a non-stick coating with a diameter of 22-24 centimeters, baking paper, a sieve, a silicone (at least wooden) spatula and a mixer.
Ingredients:
- eggs - 6 pcs;
- salt - a pinch;
- flour - 1 glass (160g.);
- sugar - 1 glass (240g.);
- butter - 30g.
If you want to cook vanilla biscuit add 1 tsp. vanilla extract; in the presence of vanilla sugar the proportion is as follows: 2/3 cup (160g.) regular 1/3 cup (80g.) vanilla.
For cooking chocolate biscuit add 1/4 cup (40g) cocoa and reduce the amount of flour to 3/4 cup (120g).
How to make a biscuit for a cake
- First you need to prepare all the products. We need eggs at room temperature, so we need to get them out of the refrigerator in advance. Warm whips are better, but this is important to us.
- Preparing the form.
- We line the days with baking paper. We do it like this: cut off a piece from a roll of parchment, put it on the bottom, set the sides on top, click it, and cut off the excess edges of the paper sticking out.
- We take a small piece of soft butter and carefully coat the inside of the mold - the bottom on the paper, and the sides. Then sprinkle with a little flour, shaking at the same time so that the flour adheres evenly to the butter. Then we turn the mold over the sink so that excess flour spills out. So our whole baking dish will be evenly coated with a mixture of flour and butter.
- At this time, you can already turn on the oven and set the temperature on it to 170 ° C. The path is still heating up. Better if she ate it to stand and wait for us heated, than if we, having prepared the dough for the biscuit, will wait for her.
- We take a large bowl and sift all the flour, salt (and cocoa for chocolate option). If in some cases it is possible to cheat and not sift flour, then this number will not work here. Flour should be airy, this is one of the conditions for a fluffy biscuit.
- Separate the egg whites and yolks into two other clean and dry bowls. We will beat them separately from each other. First, the yolks, to which we add half the sugar. Beat with a mixer at high speed. The mixture should turn white, increase in volume and thicken somewhat. Add vanilla to this mixture, if used.
- Let's move on to the first important part - proteins. Classic biscuit does not involve the use of any baking powder or baking soda. It will increase in size when baked, and become soft and airy due to the eggs. Beat them in the same way with a mixer. I previously specifically emphasized that the container must be clean and dry. If water, some crumb or even a little bit of yolk gets into the whites, they will not break. First, turn on the mixer at low speed, wait for the appearance of large bubbles (about 1 minute), throw in a pinch of salt (it helps to churn). Increase the speed and continue to beat for 2-3 minutes until the whites turn into a stable homogeneous foam. Reduce the speed a little again and start adding sugar. Pour it in portions of 2 tablespoons every 10-15 seconds. After adding the last portion, beat for another 2 minutes and turn off the mixer. The mixture will be thick, white and voluminous. If you turn the container upside down, the squirrels will not fall out of it. So everything is done correctly.
- The second important part is to add flour and yolks so as not to drop the whites. For this we need a silicone spatula. It is soft and it will mix gently too. If it is not there, then it is better to take not a steel spoon, but a wooden spatula.
Let's start with the yolks. If you have little experience in making biscuit dough, then it is better to add proteins to the yolks. With some experience it is possible and vice versa. Add some of the proteins to the yolks, about 1/3 part. Mix gently with a spatula. At the same time, the movements should not be horizontal circular, as we always stir sugar in tea, but circular from the bottom up - as if you are wrapping the whites with yolks. Then we put 2 part and 3 part of proteins, also carefully. 
- Now the flour. The principle of adding is exactly the same - in parts, usually in 4 steps. Stir gently from bottom to top.
- Transfer the finished dough to the mold. Smooth the surface with a spatula. Again, no sudden movements.
- We put in a heated oven. Do not open the door for the first 20 minutes. After 20 minutes, you can already open and touch the surface of the biscuit. The cake should be springy. We take a toothpick and pierce it in the center. If it is dry and even without crumbs, the biscuit is ready, you can take it out. If it is damp, close the door and continue baking for another 10 minutes. Usually it takes no more than 30 minutes to bake a biscuit. If the top starts to burn, but the dough remains moist inside, you can cover the mold with foil.
- Remove from the oven and leave to cool in the form for 15 minutes. Then we take a knife with a thin blade and pass it between the biscuit and the sides of the mold. We snap off the latch, remove the sides. Cover the cake with a flat plate on top and turn over. We remove the bottom of the form and baking paper... If suddenly it stuck, we take a brush dipped in water and moisten the paper. So it will come off well without damaging the biscuit.
- As a result of all these manipulations, we get a tall and lush biscuit - a blank for cake cakes. To make a cake with two or three layers. It needs to be cut. But this can be done only 8 hours after baking. This means we cool the biscuit to room temperature, and then cover it with a kitchen cotton towel and leave it to stand right on the table.
The best base for a cake is a simple 4-egg sponge cake with no baking powder, no baking soda, or any other additives.)
I make such a biscuit very often, cutting the cakes and soaking them with cream, syrups, or adding candied fruits and nuts to the dough.
Simple biscuit recipe:
- Chicken egg - 4 pcs.
- Flour - 120 g.
- Sugar - 120 g.
How to bake
1. Set the oven to preheat to 200 C.
2. Separate the whites from the yolks.
3. Let's start whipping the yolks: add 2/3 sugar, beat until a fluffy white mass, which will be stretching. The sugar grains should melt and not feel "to the touch."
4. Beat the whites in a fluffy foam (when turning the container with whipped whites, they should be beaten so well that they do not pour out of the dishes). Only then add the remaining sugar and continue beating until shiny.
On a note! When whipping proteins for biscuit and other airy dough, it is important not to overdo it with whipping - you should get a dense mass, but air bubbles with fairly dense walls that will not burst in the oven after expansion.
5. Add the sifted flour to the yolks with sugar, mix gently.
6. Add the whipped egg whites to the dough, stirring the dough as gently as possible, being careful not to lose air.
7. Grease the mold with butter and sprinkle with flour.
8. Put the dough into a mold and send it to the oven.
9. During baking, do not open the oven, in order to avoid falling off the biscuit. After 20 minutes, check the readiness with a wooden stick (piercing in the center of the biscuit), if it is dry - a simple biscuit is ready!
Do not remove the finished biscuit from the oven right away, let it stand for 10 minutes in the switched off (but still hot) oven to avoid falling off.
Turn the biscuit over onto the wire rack so that it releases moisture evenly as it cools. Little secret: it is better to turn the biscuit upside down, in this case both the top and bottom of the biscuit will become even.
A well-cooled biscuit should be infused for 8-12 hours before being used as cake layers.
Based on biscuit dough, you can make a tasty cake"Turtle". Try this simple recipe and practice making a biscuit.
Answers to frequently asked questions
Dear readers and guests of my blog!
Thank you very much for your feedback and the questions you send me in response to recipes.
I will try to answer the most frequently asked ones:
- How to beat yolks with sugar in white cream? What if the grains are still felt?
To speed up whipping, you can place the container with the yolk mass in a bowl of warm water.
And the sugar will melt faster, and the whipping will also go at a completely different speed.
- What to do if you cannot correctly introduce proteins into the dough? Airiness is lost if you mix and achieve a homogeneous dough.
Don't worry about losing the airiness of the dough after adding proteins. She will be lost in any case, the most important thing is that she is not completely lost.
- Help with advice! The biscuit in the form "fits" unevenly: in the middle it rises in a slide, but does not rise at the edges. I read on the Internet that there is no need to lubricate the mold, then the cake will rise evenly. Is it so?
I recommend greasing the mold and sprinkling with flour: in this case, the cake rises in a slide, but when you take it out of oven the biscuit settles a little and must be turned upside down on the wire rack - you get a flat surface.
But if you do not lubricate the side walls of the mold, the biscuit will also rise up a hill, and after cooling down, the middle will fall a little and the biscuit will become even. Only you can remove it from the mold after carefully cutting it with a knife in a circle.
I hope this simple sponge cake recipe will help you out many times before the holidays and in your everyday life!
Another option quick biscuit from the master in the Tasty Stories TV program.
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