Sponge cake is a delicious magnificent pastries on the basis of which housewives prepare cakes. As a rule, flour, eggs and sugar are used for its preparation. Some chefs add to the dough and sour cream.
Pick your recipe
You will need
-
- eggs 6 pcs;
- sugar 1 tbsp;
- sour cream 1 tbsp;
- flour 2 cups;
- lemon juice;
- vegetable oil.
Instruction manual
1
Take the eggs, wash them. Separate the squirrels from the yolks and place them in different bowls. Put a plate with proteins in the refrigerator, since chilled ones beat better.
2
Pour a glass of sugar into a container with yolks and wait until the grains are completely dissolved. Beat the ingredients with a mixer until foam appears. Add a glass of sour cream and mix thoroughly.
3
Take the flour and sift it. This must be done so that the flour is saturated with oxygen. As a result, the biscuit will turn out more magnificent.
4
Remove the squirrels from the refrigerator and beat them with a mixer to make the foam denser; before whipping, add a little lemon juice to the whites. Take a large dish and combine the prepared yolks and squirrels, add flour and gently, but mix everything well. When adding flour, do not use a mixer, otherwise the dough will settle, better use a wooden or silicone spatula.
5
Lubricate the baking dish with vegetable oil and carefully transfer the dough into it. Preheat the oven to 180 degrees. The biscuit mixed with sour cream does not like high temperatures. Put the mold in the oven.
6
When the biscuit rises, lower the temperature to 160 degrees. Take out the finished product from the oven and put on the wire rack until it cools completely, then the bottom will not be damp. Cut the biscuit better with a special fishing line. When serving, garnish with icing sugar or icing. You can also make a wonderful cake using a few cakes.
note
Do not open the oven door during baking. The biscuit dough is quite moody and can settle.
Useful advice
For baking, use only warm flour, if you have it stored in a cool place, give it time to warm up. Only buy premium flour.