Making a biscuit is simple, you just need to know a few rules so that the baked goods meet your expectations and become a good basis for culinary products. First of all, whisk the whites separately, gradually add sugar, and only then put the yolks into the dough. Whipping utensils must be perfectly clean and dry. When you separate the whites from the yolks, not a single drop of the yolk should get into the white. During baking, the oven should not be opened for the first 15-20 minutes. When the biscuit is ready, place the form with it on glasses or cups, turning it upside down until it cools completely. This way he will never fall. The biscuit can also be baked in a multicooker. In this case, you do not need to turn anything upside down. In a slow cooker, a biscuit never falls off, it has been checked not once.
Main Ingredient: Dough / Sponge Pastry
Dish: Baking / Biscuit
- Chicken Egg - 4 Pieces
- Sugar - 150 Grams
- Wheat flour - 150 grams
- Baking Dough - 1 Teaspoon
How to make "Fluffy sponge cake"
Prepare the ingredients for making the biscuit.
Separate the whites from the yolks.
Whisk until soft peaks.
Gradually add sugar to the whites without stopping whisking. You should get a thick, dense mass.
Add the yolks to the whites and beat again or stir with a spatula.
Add baking powder.
Add the sifted flour gradually.
Stir the dough gently with a spatula.
Place parchment or oil on the bottom of the mold. There is no need to lubricate the sides of the mold. Place the dough in a baking dish.
Bake the biscuit for 40-45 minutes at a temperature of 165-170 degrees. Check the readiness with a wooden stick, which should remain dry when pricking the biscuit.
A fluffy cake sponge cake is ready.
Cool the finished biscuit, cut into two or three parts and brush with cream. Enjoy your tea!