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Step-by-step recipe for biscuit with starch
What better Sunday afternoon than the sweet and warm aroma of homemade baked goods.
You can make a cake or portioned cakes from it, you can add nuts and raisins to the dough, or you can make a classic biscuit, cut and serve with tea – and it will be amazingly tasty. The main thing is to know some tricks to make the biscuit lush and light.
Recipe
The basic recipe for biscuit, which in Italy is called “Margarita” cake – we advise you to stick to it. This is because it is much easier to execute, and the result is simply wonderful. It differs from ordinary biscuit in only two small nuances: the recipe contains starch, and the eggs do not need to be divided into whites and yolks, as in the classic cooking method.
So, you will need:
5 eggs;
200 grams of sugar;
140 grams of flour;
25 grams of cornstarch;
teaspoon baking powder;
butter to grease the mold.
Prepare
Sponge cake requires a thoughtful approach. First, the eggs should be at room temperature. They need to be removed from the refrigerator in advance. Secondly, it is better to grind sugar in a coffee grinder, it can even be powdered. Third, make sure your home is calm – no kidding. Biscuit does not like shocks: no loud screaming, no stomping, no sudden movements. He’s as capricious as mayonnaise. No, not even more.
It also makes sense to preheat the oven in advance. Set the oven temperature to 180 degrees and turn it on when you knead the dough.
Now the form. Grease it with butter and lightly dust with flour. This is called “French shirt” – thanks to it, the biscuit will not stick to the sides. Place a sheet of parchment on the bottom of the mold.
Flour subtleties
Be sure to sift the flour. This is not necessary at all in order to cleanse it of impurities, but to saturate it with oxygen: this way the dough will turn out to be more fluffy. It makes no sense to sift flour in advance, you need to do it directly in the process.
Add baking powder to the flour before sifting. This will distribute it more evenly throughout the flour.
Making the dough
First, beat the eggs with sugar – you can do this with a whisk, but we still recommend a mixer. Start at the lowest speed, gradually adding RPM. As a result, you should get a lush light mass – the eggs will significantly increase in volume during beating.
Sift the flour and baking powder into a separate bowl. Then, with a spatula, gradually add the flour mixture to the egg-sugar mixture: mix gently, from the edges to the center, in two or three steps.
Do not stir for too long, otherwise the biscuit will turn out flat, dense and clogged.
Baking
All the same carefully, without sudden movements, we transfer the dough to the prepared form and put it in the preheated oven. It usually takes 35-40 minutes for a biscuit to cook, but a lot depends on your oven.
All this time, you can only look into the oven through the glass: in no case should you open the door, otherwise the biscuit will fall off, and write is gone. When the baking time is up, we check the readiness of the biscuit: pierce it in the middle with a wooden splinter or skewer. If it comes out dry, then the biscuit is ready.
Turn off the oven, open the door and let the cake “breathe” for a few minutes. Then we take it out, cool it for 10 minutes, carefully remove it from the mold. You can sprinkle it with powdered sugar, or you can let it cool in its original form. And then we do everything that our imagination tells us: we soak in syrup, sandwich it with cream, or serve it straight like that, cut into portioned pieces.