For an airy biscuit, you will need very simple and affordable products. If you take into account some of the nuances during cooking, you get a gorgeous result.
Such baked goods are prepared very often in our family, so I use this recipe all the time and I am always satisfied. A fluffy, soft and tall biscuit can be served with tea or used as a base for a cake. Sponge cakes are perfectly saturated with syrups and creams, they are in great demand in the confectionery industry and among sweet lovers.
Ingredients:
Chicken egg - 4 pcs.
Sugar - 1 glass
Wheat flour - 1 glass
Step by step recipe:
1. Prepare the required set of products. The eggs must be fresh and the flour must be of the highest grade. You need to sift it through a fine sieve several times. You will also need a baking dish with a diameter of 18 cm, parchment paper and a 200 ml glass.
2. Wash eggs well and wipe dry. Separate the whites from the yolks. Shake the latter with a fork to get a homogeneous mass.
3. Beat the whites with a mixer until light foam forms.
4. Then in small portions, literally a tablespoon, start adding sugar, without stopping whipping. The protein mass should become dense and persistent.
5. Only when the whites are well beaten can you add yolks to them without turning off the mixer.
6. Add flour and mix gently. The biscuit dough is very capricious and you need to mix it only with a spatula, in no case with a mixer, from the bottom up, as if lifting it.
7. The dough for making an airy biscuit is ready.
8. Prepare a form of the required diameter, it is desirable that it is also detachable, so it will be easier to take out the finished cake. Cover the bottom with parchment, and grease the sides with butter. Vegetable is also suitable, as long as it is odorless. Lay out the dough and smooth it out. Send the form into an oven preheated to 180 degrees for 30 minutes. In order for the dough to rise and the biscuit to turn out fluffy, you cannot open the oven while baking. Temperature changes will negatively affect baked goods.
9. Remove the ruddy biscuit from the oven and check for readiness. To do this, pierce it with a wooden skewer and if there are no traces of dough left on it, the cake is ready. Carefully remove it from the mold and place it on a wire shelf to cool completely.
10. The airy sponge cake is ready.
To make a biscuit cake, one such cake must be cut into 3 layers and smeared with cream. Or you can simply cut the biscuit into portions and serve instead of a cake for tea.
Bon Appetit!
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