Lush biscuit.

Lush biscuit.

Lush biscuit.

Lush biscuit without baking powder and soda.
Today you will learn how to make a magnificent sponge cake for a cake or pastries. Recipe without baking powder and soda. We need only flour, eggs, sugar and a small pinch of salt.


Eggs (C0) - 5 pcs.
Wheat flour - 150 g
Sugar - 150 g
Salt - 1 pinch

Lush biscuit.

Cooking biscuit:

1. Eggs (the weight of one egg is about 65 g with shell) is divided into proteins and yolks. Add a pinch of salt to the proteins and beat until foam appears. The container and corollas must be clean and fat-free, and the yolk should not get into the proteins, even a drop of yolk or fat will not allow the proteins to beat well.

2. When the foam appears, we begin to gradually introduce all the sugar, constantly whipping the proteins. Beat 10-15 minutes to strong peaks. The protein mass should keep its shape very well, if you turn the container upside down, then the proteins will still remain in their place.

3. Now one by one we introduce the yolks, continuing to whisk. The whole process will take 3-4 minutes.

4. In the resulting mass, sift in 3-4 approaches all the flour, gently interfere it with a spatula with movements from bottom to top. Be sure to mix with a spatula, because if you use a mixer at the stage of adding flour, the mass will settle strongly and the biscuit will not be so magnificent.

The less we interfere with the mass, the more sponge cake will be. It is these small bubbles of whipped proteins that will raise the dough in the end, so we take care of them like the apple of an eye. Stir until the moment when all the flour has entered the dough.

5. Prepare a baking dish (diameter 18-19 cm, height 7.5 cm) in advance, the bottom can be covered with parchment, the walls do not need to be greased and lined with anything. It is believed that the biscuit during baking grabs the walls of the mold and thus rises better, and if they are greased or lined with parchment, then the dough will simply slide off them.

We shift the dough into the mold, 3 times we tap the mold on the table so that there are no voids inside and rotate it in a circle also 3 times. Thus, the level of the test in the center will be slightly lower, and closer to the walls - higher. Therefore, the biscuit will rise more evenly.

6. Bake in an oven preheated to 160 degrees for 40-50 minutes. The first 40 minutes the oven does not open at all, otherwise the biscuit may fall. Readiness can be checked with a wooden skewer or millet click on a biscuit, it should slightly spring. We give the finished biscuit 5 minutes to cool in the form, then we take it out of the form and cool on the wire rack.

7. When the biscuit has completely cooled, it must be wrapped in cling film and left for 8-10 hours so that the biscuit is fully ripe and does not crumble when sliced ​​into cakes.

Lush biscuit.


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