Sponge cakes: recipe for cooking. Video
The correct biscuit is the basis for a successful cake; maximum attention and time is paid to its preparation. A proven recipe should be strictly followed so that the baked goods not only taste good, but also rise properly. Then you will have neat and tasty cakes and the cream will lay on them evenly. Make a vanilla or chocolate sponge cake for a homemade dessert, a delicious treat for yourself and your loved ones.
Sponge cakes: recipe for cooking
Ingredients: – 7 chicken eggs; – 2 tbsp. flour; – 100 ml of vegetable oil; – 150 ml of cold water; – 3 tsp. baking powder; – 2 tsp. potato starch; – 1 tsp. salt; – 1,5 tbsp. sugar; – 1 tsp. vanillin; – 0,5 tsp. citric acid.
Break the eggs, separate the whites from the yolks and put them in the refrigerator. Combine the sifted flour, sugar, starch, salt and baking powder in one bowl. Make a depression in this dry mass and pour in a mixture of yolks, vegetable oil and water. Add vanillin and stir until smooth. Take out the proteins, add citric acid to them and beat thoroughly with a broom or a mixer until the so-called hard, i.e. stable peaks. Gently add the resulting aerated foam to the dough and knead.
Preheat oven to 170 ° C. Line the bottom with heat-resistant round or rectangular parchment paper, brush with vegetable oil and pour out the dough. Place the cookware in the oven and carefully close the door. Bake the biscuit for 50–55 minutes.
Never slam the oven door or open it while the biscuit is baking, otherwise it will fall off. Watch the oven through the glass and turn the heat down to 160 ° C if the baked goods are browning too quickly
Its readiness can be determined by lightly pressing with a finger: if it takes its original form, then it is ready. Do not rush to take it out of the mold, let it stand in it for 5-10 minutes, then pry a thick cake with a knife and pull it out. Cool it completely, then cut lengthwise into 2-3 cakes.
Ingredients: – 8 chicken proteins and 5 yolks; – 1,3 tbsp. flour; – 5 tbsp. cocoa powder; – 2 tsp baking powder; – 7 tbsp Sahara; – 175 ml of water; – 5 tbsp. vegetable oil; – a pinch of salt and soda.
Stir cocoa powder in hot water. Combine flour with baking powder, baking soda, salt and 5 tbsp. Sahara. Mash the yolks with vegetable oil and liquid cocoa, cover with dry flour mass and mix well. Beat the whites with the remaining sugar until a viscous consistency and place in the chocolate mixture.
Use a spatula to knead the dough, moving the layers from bottom to top. Pour it into a dry dish and cook in an oven preheated to 160 ° C for 50-60 minutes. Check the readiness by piercing the biscuit with a toothpick, it should be completely dry. Cut the baked and cooled cake into 2-3 flat cakes of equal thickness.