Preparing a magnificent sponge cake is not an easy task. Indeed, when mixing the tesa, it is necessary to observe a certain sequence, as well as pay attention to a number of important nuances.
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To make a magnificent biscuit, you need to know all its cooking secrets. And the most important of them is to choose the right proportion for the main ingredients. So, to get a medium-sized biscuit, you need to take 5 eggs, ¼ cup of potato starch, 200 g of sugar and ¾ cup of flour, which must be premium, a pinch of salt and 1 g of vanillin. If desired, you can add a small amount of cardamom and turmeric (not more than 5 g). Do not use a ripper or soda when kneading dough. Because of these ingredients, the pastries will have an unpleasant smell, and you may also get a cupcake instead of a biscuit.
To prepare a biscuit, you need to take only twice sifted flour. After all, then it will be oversaturated with oxygen. Thanks to this, the baking will be magnificent.
Another secret of a magnificent biscuit is to use products of the same temperature, and the lower it is, the better it is for baking. Please note that it is also necessary to use a chilled form, containers for beating eggs and improvised equipment (brooms, spoons, a knife and so on).
To make a fluffy biscuit, it is imperative to separate the proteins from the yolks during the preparation of the test and beat them separately. You should know that salt needs to be added to proteins. When whipping the yolks, sugar is first introduced, and then the other ingredients. In the last turn, whipped proteins are added to them (laid out portionwise - 2-3 tbsp.spoons). They should have a thick, but at the same time airy consistency without the presence of liquid, therefore they must be beaten with a mixer for 3-5 minutes at high speed.
Be sure to prepare a biscuit baking dish. Wash it thoroughly, then grease with melted butter, lay a parchment sheet on top. Wait until it is saturated with oil, and then turn it over with the other side. Do not sprinkle parchment with flour, semolina, crushed nuts or breadcrumbs. Because of them, the biscuit may not rise, in addition, its appearance and taste from such additives will only worsen.
You can put the form with the dough only in a preheated oven up to 190-200 ° C. They cannot be left at room temperature even for 5 minutes. Indeed, during this time the dough will have time to fall, which means that the biscuit will turn out to be dense and low. Bake it for at least 10 minutes, if you decide to make a roll, or 30-40 - when cooking cake for the cake (the final baking time depends on the amount of dough in the form).
When baking a biscuit, it is forbidden to open the oven door, otherwise instead of lush baking you will get a flat cake, unsuitable for making cakes and pastries.
It is necessary to get the finished biscuit out of the form carefully. You can not turn it upside down and shake it. So that he easily departs from the edges of the form, it is required to wrap it with a towel dipped in cold water for 30-40 seconds. Then immediately remove the biscuit with a spatula and a sharp knife.