Biscuit always turns airy, porous, well holds its shape.
It is very simple and quick to prepare. The simplicity of the recipe lies in the fact that it is not necessary to separate the whites from the yolks and time to prepare the dough will need no more than 10 minutes!
On this basis, you can prepare different cakes. In his next post, I'll show you how you can prepare on the basis of this sponge is very delicate cake that I did called Tenderness.
Biscuit is very "obedient", a well cut into layers.
Baking biscuit in the form of diameter 18 cm, height of the finished biscuit obtained 7 cm.
Ingredients
eggs - 4 things. / Net weight of 4 eggs 220 g /
sugar - 110 grams
Vanilla sugar - 10 grams / Or to taste /
Wheat flour - 110 grams
Potato starch - 40 grams
Baking powder for the dough - 10 grams
Sol - pinch
Cooking method
The flour immediately pour potato starch, baking powder dough and a pinch of salt.
Stir.
Prepare a form for baking
I have a detachable ring, I wrap foil ring, thus making the bottom of the form.
If you have a detachable form, then it is necessary to lay the bottom with parchment paper or bottom of the form of grease and sprinkle with a little flour. Boca form I no grease.
The dough is cooked very quickly, so you can now turn on the oven to heat up to 180 degrees, as The finished dough should be baked immediately.
In a bowl vobom eggs.
We begin beating on low speed of mixer.
When the eggs begin to foam, begin to gradually add sugar.
Sugar is introduced, gradually increasing to the maximum rpm of the mixer and continue well whisking egg mass.
Weight should be light, airy and increase in the amount of 2.5 - 3 times, this may take 5 to 8 minutes, depending on what power you mixer.
Next add the sifted mixture of flour, starch, baking powder and salt.
Mix on low speed mixer is not long, as soon as the mass is smooth enough.
The dough is not thick, but at the same time, it is air.
We shift the test form.
If on the surface there are air bubbles, they can be punctured to allow air to come out, and the dough was equal times.
A little scroll the form that would batter is spread evenly and cover the top with baking paper.
Remove the pre-baked in a preheated oven at 180 ° C.
The first 20 minutes do not open the oven door to a biscuit is not settled.
I have a form of 18 cm and bake cake 35 minutes.
Willingness to check the wooden stick, pierce, if it is dry, then sponge cake is ready.
Look for your oven. Try as little as possible to open the oven door, it is not necessary to frequently check the readiness of biscuit.
Removed, sponge cake from the oven and give it to cool in the form of about 15 minutes.
Further, the shape and release the biscuit give cool completely.
The cooled cake in plastic wrap and remove the film in the refrigerator, the refrigerator it is perfectly stored up to 3 days, the longest not tried.
If you want to cook the cake at once, biscuit should be given a soak in the refrigerator for at least 2 hours, then it is better to cut and less crumble. But if you do not have time, you can cut the cooled cake once.
Delicate and airy sponge cake is ready!
Step by step recipe videos you can see in my video below
I recommend also to look at a page with this recipe
Cake Tenderness. Very delicate and airy sponge cake
I wish you bon appetite and good mood!
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