Sponge cake is an invariable component of many types of confectionery. If you bake the biscuit correctly, it should turn out to be very light, melting, lush and tender, with a unique warm yellow hue.
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Unfortunately, in order for the biscuit to turn out just like that, you need to know and apply some secrets in the process of making it. Otherwise, the biscuit will turn out to be too dense, settled and stiff. So, to make the biscuit extremely tender, you need to knock the eggs with sugar for as long as possible at the highest speed of the mixer - as a result, the volume of the mass being knocked down should increase at least three times. The airiness of the biscuit always depends on the time of whipping the products. Flour for eggs and sugar must be mixed exclusively by hand - if you use a mixer, all the foam that you previously whipped will settle. The flour must be mixed slowly, spending at least five minutes on it, until a homogeneous mass is obtained. To cook your dream biscuit, try not to look into the oven and refrigerate it once again during baking - otherwise the biscuit may fall. And to make the finished biscuit easier to move away from the edges of the form, immediately after you take it out of the oven, put the form on a wet towel.
In order to bake a biscuit, we need: 120 grams of sugar, 4 eggs, 120 grams of flour, salt on the tip of a knife.
• Break the eggs into an enameled bowl, add sugar to them. Beat with a fork for a few seconds to stir a little.
• Next, begin to beat the eggs with a sugar mixer until the mixture is dense. This will take you at least five to ten minutes.
• Add flour in small portions, it is most convenient to do this with a wooden spatula.
• Stir the resulting mass very carefully, making sure that it does not settle.
• Lubricate the baking dish with oil and quickly pour the dough into it.
• Send the biscuit mold to a preheated oven to 200 degrees. Bake a biscuit until it rises and acquires a distinctive golden color. A well-baked biscuit should be resilient when pressed.
• Make a cake or pastries from the finished biscuit - just saturate it with liquor or fruit syrup, garnish with jam, powdered sugar or whipped cream.
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