I share a proven method for creating a tall biscuit for cakes. I use the form 18cm. I use the same ingredients as in the recipe posted earlier - "Tall airy sponge cake for the cake"
Ingredients
- 6 eggs
- 150 g sugar
- 10 g vanilla sugar
- 150 g flour (you can replace 40 g with corn starch)
- 5 g baking powder
- A pinch of salt
- Vegetable oil for lubrication
- For cake
- 300 gr sour cream 15%
- 300 g of curd cream
- 30 ml milk
Steps
Add sugar to the eggs with a pinch of salt and beat everything with a mixer until a fluffy thick mass.
Add baking powder to flour (I use rice) (If you want, you can replace part of the flour with starch. It makes the biscuit more porous and less crumbly. If you are adding starch, you do not need to add baking powder). Sift in several portions into the egg mixture, mixing with a spatula from top to bottom. So the dough is saturated with oxygen
Now the secret. Cut off 60 cm of parchment paper (into an 18 cm shape), fold it in half lengthwise. And we coat it well with vegetable oil. We put it in our form (as in the photo). Gently pour in the prepared dough.
We send it to the oven preheated to 150g for 30-40 minutes. We check for a dry stick. It is better not to open the oven for the first 10-15 minutes, so that the biscuit does not go down. I cut the biscuit into 3 bulky cakes. This cake came out of it
Soaked the cakes with milk and smeared the next cream - sour cream + curd cream (mix with a mixer). It turned out to be a soft, moist biscuit and a light cake, it is eaten very quickly 😊. Try it and Bon Appetit!
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