Many people like sponge cake, but not everyone can make a puffy cake that doesn’t fall off. But this problem can be solved. You can easily bake a classic fluffy biscuit without adding leavening agent to the batter.
To make a biscuit with a diameter of twenty centimeters, you will need: 4 eggs, 100 grams of flour, 150 grams of sugar.
For cooking, first of all, you should prepare a mold. This can be any special mold available in the house. The ring designed for baking will also work. In the first case, parchment is placed on the bottom, and in the second case, the ring at the bottom is wrapped with foil.
How to prepare biscuit dough correctly
In different containers, ordinary bowls will do, separate the yolks from the whites, most importantly, so that there is not a drop of yolk in the whites. In a bowl with the yolks pour half of the sugar, then thoroughly mix the mixture. You can do it by hand or with a blender. It depends on how you want it. We put this mixture separately and start whites. They need to be whipped. In doing so, it is important that the working part of the mixer (blades) is dry and not greasy.
The whipping process is carried out on a medium speed mode. The foam should be puffy as a result. At this stage, add sugar little by little in several steps, but do not stop beating the whites. Once all the sugar is in the whites, keep beating them. The mass should be soft and not friable, and if the container with it is turned over, the whipped whites should not fall out. It should be noted that it is the whipped whites in this case act as a substitute for the leavening agent. Provided they are well and properly whipped, there is no need to add more leavening agent to the dough.
When everything is ready, separate 1/3 of the whites and add it to the yolks. Stir the contents and add the flour, sifted, necessarily, as this factor also affects the puffiness and airiness of the finished product, and again mix thoroughly. The resulting mass is transferred to a container with the remaining whipped egg whites and mix it all gently from bottom to top. The process of mixing should not be delayed, the main thing is to combine the ingredients.
The biscuit dough is ready. It remains to transfer it to the form and bake. The sides of the form do not need to grease with oil, so that the biscuit does not stick to them. The fact is that in the oven, the volume of dough increases. In connection with this and the form is not filled completely, but 50 percent or 2/3 of the total height.
The cooking process
Another responsible step is baking. The oven must be preheated to 165-170 degrees, and the heat must be the same at the top and bottom. We put the form with the dough inside for about fifty minutes.
During baking, the dough should rise quickly and brown gradually. If the ruddy crust appears very quickly, it is necessary to reduce the temperature a little, but if it rises unevenly, sagging in the middle, then the temperature should be added.
If baking in convection mode, the temperature should be put 10-20 degrees less and the first time to observe the process and adjust it to find the best option. After the biscuit is ready, the oven is turned off, but not opened. It is required to take out the biscuit after ten minutes at the earliest.
After removing from the oven, the biscuit should be released from the mold, walking around the edges with a knife. We get a perfectly puffy, tall and very tasty product. After that, the biscuit cools and is wrapped in ordinary clingfilm for eight to twelve hours. From there, it can already be divided into cakes.
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