Biscuit is rightfully the king of baked goods.
The small amount and availability of ingredients, the use of almost any cream, the relative speed of baking the cakes - all this makes novice cooks set out to search for their own, unique biscuit recipe, which always works out.
Some confectioners resort to trickery and add soda or baking powder to the dough for the future biscuit, and then are surprised why the cake turns out hard and dry, says Yulia Arkhipova .
In fact, to bake a cake based on sponge dough, you only need four ingredients: flour, granulated sugar, chicken eggs and a pinch of salt.
It is permissible to add a little vanilla sugar or a pinch of cardamom.
The addition of sifted cocoa powder is welcome if you intend to bake a chocolate cake.
That's it! No oil, which can make the dough heavier. No milk, we're not baking pancakes! No baking soda slaked in vinegar!
The first trick is to mix all dry ingredients separately from the wet ones.
The second trick is not to use dishes with drops of water.
Secret number three is not to open the oven door while the cake is baking.
The fourth trick is to make sure that when separating the whites from the yolks, not a single gram of yolk gets into the whites.
Trick number five: the finished dough should be thoroughly kneaded, not whipped.
So, what is the perfect sponge cake recipe?
You will need 5 eggs, 200 grams of sugar, a pinch of salt, 150 grams of sifted flour.
First, separate the whites from the yolks and put the whites in the refrigerator for about thirty minutes. This will help them whip up faster.
Grind the yolks with half the sugar until the mixture turns white. Sift the flour, achieving maximum saturation with oxygen, mix with sugar, whipping the dry mixture with a fork. Add a little vanillin.
Remove the whites from the refrigerator, add salt and beat with a mixer at medium speed until peaks form. Mix the ground yolks with flour, stir the beaten whites into the dough, gently, carefully, stirring the dough preferably in one direction.
Bake in an oven preheated to approximately 180 degrees for fifteen to thirty minutes.
Baking time depends on both the size of the pan and each specific oven.
And here is another secret - perhaps 180 degrees relative to one oven will mean all 220 in another oven. Old domestic stoves are especially famous for this.
production.
After baking - another trick - you can wrap the slightly cooled cake in cling film and let it sit in the refrigerator for at least two hours. In this case, the cakes will not require soaking.
After this, you can start assembling your favorite cake.
The moral of the story when baking a sponge cake is simple - don't make something simple complicated.
You can use any cream - custard, butter, cream based on cream, cream from whipped cream cheese with condensed milk. They all go well with the airy, porous dough that melts on your tongue.
Earlier, the doctor told when it is best to drink kefir.
Expert: Arkhipova Julia
