To get fluffy sponge cakes for a cake, you must first prepare the dough. It builds up very quickly if you have fresh chicken eggs, sugar, flour and a powerful food processor or mixer available.
Many people recommend separating the eggs into whites and yolks, beating them separately with half the volume of granulated sugar. But if the technique is powerful, then this process can be skipped by using them entirely. The main thing is to beat the egg mass with high quality and fill it with air so that when baking the cakes are lush.
You can add some ground cinnamon, vanilla sugar, or other flavoring. Remember that the smaller the baking dish, the taller and fuller the biscuit will be. It is baked for about 20-25 minutes at 180 degrees and must be cooled before cutting horizontally, otherwise the baked goods will crumble and will not keep their shape.
Ingredients:
Chicken egg - 4 pcs.
Sugar - 1 tbsp.
Wheat flour - 1 tbsp.
Salt - 2 pinches
Preparation:
1. Break the chicken eggs into a deep container or bowl of a food processor. If they come from homemade chicken, then the biscuit cakes will turn out to be brighter. Add salt and granulated sugar immediately.
2. Whisk the egg mass at high speed until whitened and tripled over 5 minutes. It is very important not to kill the eggs so that the mixture does not stratify into foam and liquid, otherwise you will not get the dough. If using a mixer, cover the container with a protective screen to avoid splashing around.
3. Sift premium wheat flour into a bowl - you can do this beforehand. Stir it into the egg mass at the lowest speed of the technique, without releasing air bubbles, or use a wooden, silicone spatula for this procedure. This will take about 1-2 minutes - you do not need to mix anymore, the dough should become plastic, with a pancake-like consistency, not thick, but not liquid either. It must maintain its volume.
4. The sponge cake dough is completely ready.
Lubricate the baking dish with unscented butter or vegetable oil and immediately pour the dough, place in a preheated oven so that the baked goods grab onto both top and bottom. If you waste time in vain, it will cease to be airy, all the bubbles will leave it and at the exit you will get a flat biscuit. That is why do not prepare the dough in advance, first be sure to preheat the oven and grease the mold.
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