Hello everyone! My name is Natalia, and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to offer you to cook a very tasty, very tender, very airy, one might say, an ideal biscuit that is perfectly cut and never falls off.
The sponge cake is delicious on its own, and is also great for making biscuit cakes.
The biscuit is very soft, light, literally weightless.
At the same time, it is not dry, if you cook a cake from it, then the cakes can not be impregnated if desired.
I love this biscuit very much, I hope you will like it too!
Let's cook
All products are at room temperature.
- to 120 grams or 6 tbsp. spoonfuls of sugar
- add 15 grams or 3 tsp. vanilla sugar
We mix. Vanilla sugar can be added to taste.
- to 40 grams of vegetable oil
- add 40 grams or ml of milk
We mix.
Immediately turn on the oven to heat up to 170 degrees.
4 eggs should be divided into whites and yolks.
- add a pinch of salt to the yolks, mix and leave on the table
- we also add a pinch of salt to the proteins and begin to beat at the minimum speed of the mixer
When the proteins are whipped into a foam, increase the mixer speed to medium, and add sugar with vanilla sugar in 3 stages.
When the sugar is completely dissolved, gradually increase the speed of the mixer to maximum and beat the whites until stable peaks.
Pour in the yolks, ground with salt.
Gently, in a circular motion, mix until smooth.
It is not necessary to mix for a long time, as soon as the mass has become homogeneous, it is enough.
Sifting, add 120 grams or 6 tbsp. spoons without the top of wheat flour.
If desired, if you are not sure, you can add 1 tsp. spoon (5 grams) baking powder for the dough. I am not adding.
Mix gently in a circular motion from bottom to top, until smooth.
It is not necessary to mix for a long time, as soon as the mass has become homogeneous, it is enough.
Add a little dough to the vegetable oil with milk.
Stir until smooth.
We add enough dough so that the mass is not very liquid or very thick.
Pour the mixture into the dough.
Stir gently in a circular motion until smooth.
It is not necessary to mix for a long time, as soon as the mass has become homogeneous, it is enough.
The mass must remain airy.
I bake a sponge cake in a split form with a diameter of 18 cm.
Cover the bottom and side of the form with parchment paper.
Slowly pour the dough into the mold, letting the air bubbles escape.
Insert a stick into the center of the form to the bottom.
And without lifting it from the bottom, draw a spiral clockwise with a stick.
Gently knock the form on the table so that the air comes out.
We remove the bake in an oven preheated to 170 degrees for 40 - 45 minutes. Do not open the oven while the biscuit is baking.
My biscuit was baked for 42 minutes.
We check the readiness of the biscuit with a wooden stick not earlier than after 40 minutes.
Pierce in the middle, so the middle is baked very last. If the stick comes out dry, then the biscuit is ready.
Hit the table a couple of times.
Free the biscuit from the mold and parchment paper.
Put the biscuit on the wire rack with the top side down andlet cool to room temperature.
The biscuit is delicious on its own, you can simply eat it without anything.
If you plan to make a cake based on it, then wrap the cooled biscuit in plastic wrap and refrigerate for at least 2 hours, or better overnight.
The ingredients are designed for biscuit with a diameter of 18 cm, a height of 6 cm.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams of sugar.
In 1 tablespoon without top - 20 grams of wheat flour, with top - 25 grams of wheat flour.
Ingredients
4 yolk
Pinch salt
4 squirrel
Pinch salt
120 grams (6 Art. tablespoons without top) sugar
15 grams (3 hrs. spoons) vanilla sugar (or to taste)
120 grams (6 Art. spoons without top) wheat flour
40 grams (ml) milk
40 grams vegetable oil
If desired, if you are not sure, you can add 1 tsp. spoon (5 grams) baking powder for the dough. I am not adding.