Biscuit cake is the universal basis for many types of cakes. And, impregnated with different syrups and interlaced with various creams biscuit cakes will be completely different in taste! Often mistresses, having undertaken preparation of a biscuit, are surprised, that all components in a dough are put in accordance with the recipe, and the basis for a cake has not turned out. In the article, we will reveal the secrets of how to prepare a sponge cake so that it will rise well, be airy and tasty.
Recipe for biscuit cakes
Ingredients:
- granulated sugar - 200 g;
- eggs - 5 pcs .;
- flour - 150 g;
- vanilla - 1 sachet.
Preparation
Dough for sponge cakes
We begin by preparing dishes correctly: it must be dry. Most suitable is a high glass or enamel cup. Sift flour through a fine sieve. Carefully we separate the proteins from the yolks. In the event that even a little bit of liquid yolks get into proteins, the latter will not be as good as we need. We put the container with proteins in the refrigerator, and add a half of sugar and vanilla in a cup of yolks. The mixture is whipped with a whisk or a mixer until it turns white and does not increase in volume.
Protein whisk in a separate bowl, adding a pinch of salt, starting with a low speed mixer, gradually increasing it to maximum, while gradually pour the remaining half of sugar. Whipped proteins should significantly increase in volume and be white. 1/3 of the protein is added to the yolks, mixing in the direction from top to bottom. There we pour out the flour and mix it thoroughly. When we get a homogeneous mass, add the remaining whipped proteins and diligently interfere with the top-down.
The recipe for a biscuit cake cake may include additional ingredients, for example, grated citrus peel, chopped nuts. Chocolate biscuits are obtained by adding cocoa powder. All these ingredients should be laid out in flour, and not into a ready-made dough, and the amount of flour should be reduced to the part that the additives will make.
How to bake a sponge cake?
For baking biscuit is chosen form with rather high walls. We spread the dough into a mold, while it should take about half the shape, because when baking the volume of biscuit is almost doubled. Align the surface of the dough with a spoon or a wooden spatula. We put the form with the test in the oven heated up to 180 - 200 degrees. Baking time is about half an hour. It is not advisable to open the oven in the first 20 minutes, otherwise the dough will fall off, and the baking will be croaky, unsleeping.
Determine the willingness of a biscuit can be visually: the ready cake goes away from the walls, slightly "shrinks." If you press on the baking, the hole from the fingers quickly disappears. To take the biscuit out of the mold, let it cool slightly, and separate the biscuit with a knife from the edges. Biscuit will not crumble when sliced and soaked when impregnated with syrup, if it is covered with a paper towel and let stand for several hours. It's even easier to make a biscuit cake in a multivark. To do this, put the dough in a greased pan of butter and put it on the "baking" mode for 65 minutes.
How to cut a biscuit into cakes?
A high sponge cake needs to be cut into cakes. Unconfined cooks have difficulty, and they are looking for the answer to the question: "How to cut a sponge cake?". It is best to cut with a usual fishing line: having twisted the cakes in diameter and crossed the ends, pull them in different directions. You can also cut with a long sharp knife, having previously marked the place of cutting along the circumference of the biscuit.
If you follow these recommendations, cooking lush biscuit cakes will not be difficult. A good biscuit base will allow you to experiment when cooking a variety of cakes.
Also, you can simply make biscuit biscuits and biscuit cakes