Biscuit is the most popular cake base. It is cooked simply, requires a minimum amount of ingredients, one of which is chicken eggs. They give the porous structure of the core, make it soft, airy, light.
Sponge cake on eggs - general principles of cooking
• Eggs. They must be fresh, clean, medium sized or large. Since the eggs are whipped to a fluffy mass, it is important to use clean and dry dishes. A drop of fat can interfere, the mass will remain liquid, the cherished bubbles simply will not appear. Sometimes beat the yolks and whites separately. It is better to start with proteins, bring to a fluffy foam, then quickly beat the yolks, you can not wash the mixer.
• Sugar. Sand is used for biscuits, powder is not needed. Sugar must be clean. Usually it is added to the eggs only after the fluffy foam appears, and this is done in portions.
• Flour. Sponge cakes are prepared on wheat flour. To obtain a light, fluffy, porous cake you need to sift the product. Sometimes a small portion of potato starch is added to the flour.
• Baking Powder. To secure, as well as the best porosity, sometimes rippers are put into the dough. You do not need to add the full amount of flour indicated on the package, half or third part is enough.
• Bakery products. Prepare biscuits usually in the oven, it is better to use a split form. The bottom is necessarily covered, so that there are no problems with the extraction of the cake. You can use the usual form, more and more recipes for multicookers. Baking temperature 170-180 degrees. Willingness is determined by a dry stick, you need to pierce the biscuit in the center or in the thickest part, then touch it. Stickiness should not be.
A simple sponge on the eggs
The recipe for classic biscuit on eggs, which is perfectly impregnated, suitable for any cakes and pastries.
Ingredients
• 4 eggs;
• 20 ml of water;
• a glass of sugar; • a glass with a hill of flour.
Cooking
1. Take two clean bowls. Separate the yolks in one direction, whites in the other.
2. Sugar divided in half. Nothing needs to be weighed, we do it “by eye”.
3. Beat the whites with a mixer until fluffy foam, gradually pour sugar into the dough. It must completely dissolve.
4. Then beat the yolks also to dissolve all the grains, add a little water to them.
5. Carefully combine both sweet mass.
6. Fall asleep sifted wheat flour. Gently stir the dough from bottom to top with a spatula and immediately pour into the pre-prepared form.
7. Bake the cake until cooked in the oven. The first 15 minutes in no case open the door, then, when the top is golden, you can carefully check the readiness. Remove the form immediately is not worth it, first you need to turn off the oven, slightly open, as soon as the heat subsides, you can carefully remove.
Chocolate sponge cake on baking powder
Cocoa takes up some of the moisture; this should be taken into account when adding flour. A baking powder recipe that makes the cake evenly porous will prevent it from falling off.
Ingredients
• four eggs;
• a glass of sugar;
• 1 tsp. (without tubercle) ripper;
• 2/3 cup flour;
• two spoons of cocoa.
Cooking
1. Since the recipe is using baking powder, we will all be whipped together, we do not need to separate anything, gently break the eggs into a bowl, be sure to clean and dry.
2. Immediately fall asleep a glass of sugar.
3. Beat with a mixer, whisk does not work. We include the maximum speed, waiting for the mass increase at least two and a half times. Eggs will become white, fully lush, there will be no liquid at the bottom.
4. Combine flour and cocoa, pour a teaspoon to them without a ripper, you can immediately sift them together, this will help a better distribution in the dough.
5. Pour the flour with the rest of the mixed ingredients into the dough. Stir gently with a few hand movements and immediately send to the form.
6. Chocolate sponge cake is baked either in the oven or in the slow cooker, in the second case it will take 50 minutes on the corresponding program.
Honey sponge on eggs
The recipe is not only very fluffy sponge on the eggs, but also amazingly fragrant, soft. If there is no natural honey, then nothing happens.
Ingredients
• four eggs;
• two spoons of honey;
• spoon of vinegar;
• a glass of sugar (250 grams);
• 1.5 cups of flour;
• teaspoon of soda;
• a little butter.
Cooking
1. Put the honey in a small saucepan or in a saucepan, heat it over low heat. If you are afraid of burning, it is better to use a water bath. As soon as the honey starts to boil. We throw baking soda and vinegar, stir. Cool to a warm state.
2. While the honey mixture is cooling, we are engaged in eggs. Smash them in a bowl, put the sugar. Beat duet ten minutes to a good splendor of biscuit.
3. Flour need to sift.
4. Add flour to the dough, if desired, throw a pinch of vanilla, stir with a spatula.
5. Fill honey at room temperature, mix everything together.
6. Put a suitable piece of parchment or just paper on the bottom of a detachable or any other mold, rub a piece of butter, pour honey dough. It is advisable to take the form from 22 to 25 cm.
7. Honey biscuit is baked on eggs at 180 degrees until golden brown.
Chocolate sponge on boiled water eggs and coffee
The recipe for the perfect chocolate sponge on eggs for the very best cakes. The ingredients also listed coffee, take instant.
Ingredients
• six eggs;
• 30 g cocoa powder (without sugar);
• four spoons of boiling water;
• 180 g of sugar;
• a spoon of coffee;
• 150 grams of wheat. flour;
• 1 tsp. simple baking baking powder from the bag;
• 60 ml oil rast. without smell;
• vanilla.
Cooking
1. Boil the kettle. Two spoons add to coffee, stir, leave to dissolve.
2. Prepare a dry mixture in advance: pour the flour into the sieve, add baking ripper, vanilla and ordinary cocoa powder to it, stir it and sift together.
3. Break eggs into a bowl, separate nothing, pour the sand, immerse the whips of the electric mixer, turn on the maximum speed and beat for 8-10 minutes. 4. Add to the eggs half of the dry flour mixture, gently stir, pour in the oil and the rest of the flour, stir a little, add two spoons of boiling water from the kettle, then introduce the coffee that has been dissolved before.
5. Pour the resulting dough into the prepared form, bake until done, like a regular sponge cake.
Sponge cake on eggs and sour cream
In general, for such a biscuit on eggs, you can use sour cream not the very first freshness, but it is desirable to take a product with high fat content, at least not less than 20%. The dough in this case turns out to be tastier.
Ingredients
• six eggs;
• two glasses of flour;
• a glass of sour cream;
• a glass of sugar;
• 2/3 tsp. baking ripper;
• a pinch of salt, a little bit of oil.
Cooking
1. Add a small pinch of salt to sour cream, put a couple of tablespoons of granulated sugar to make the mass thinner, stir.
2. In the usual way, beat six chicken eggs with the sugar that remained. Beat with a mixer until a fluffy and white foam appears.
3. Add to the eggs half of the flour, pre-mixed with the ripper. You can add a little vanilla, it will taste better.
4. Now enter the prepared sour cream, stir and finish the dough with the remaining flour.
5. We shift to the smeared on the sides, necessarily stale form. We bake in the oven. The temperature is set average, the time of the process of making biscuit takes about half an hour.
Sponge cake on eggs, kefir and butter
For such a biscuit you will need butter and a little kefir. Although, this dough is also wonderful on yogurt, ordinary ryazhenka. Get the fermented milk product in advance, so that he has time to warm up.
Ingredients
• 100 grams of oil;
• a glass of kefir;
• a glass of sugar;
• two glasses of flour;
• three eggs;
• vanilla and salt;
• 1 tsp. without slides of baking soda.
Cooking
1. In one bowl separate the proteins. Fall asleep to them sugar. We put on time in the fridge.
2. In the second bowl lay the yolks, add to them kefir, immediately throw soda, so she extinguished. Stir, add melted butter, but it should not be hot. Add a small pinch of salt, stir everything well with a whisk. 3. Enter the flour into the dough, stir again.
4. Squirrels with sugar are whipped into a lush foam at the highest speed of the mixer.
5. Combine both masses for biscuit. Stir the dough with a spatula from bottom to top so as not to precipitate protein foam.
6. Carefully we shift in the form, we send in the preheated oven. Also bake at 180.
Sponge cake on eggs - tips and tricks
• It is better to mix the flour to the beaten eggs with a spatula or spoon, the mixer can precipitate the mass, the cake will be low, dense, heavy.
• If you need to add cocoa, cinnamon, vanilla to the dough, then it is better to mix them in flour and sift together. Also come with baking powder.
• No baking paper or parchment paper? Cover the bottom of the form can be a piece of ordinary white sheet, but it needs to be lubricated with a drop of oil.
• The taste of any biscuit directly depends on the impregnation. Sweet syrups, compotes, teas must be supplemented with spices, they can add brandy, rum, a variety of essences.
• Before soaking, biscuits should be allowed not only to cool down, but also to rest. Professional pastry chefs leave the cake to ripen for 12 hours. After this time has elapsed, it absorbs syrups better, the moisture is evenly distributed.
• Biscuits are perfectly stored in the freezer, you only need to carefully pack them. Why not bake several cakes at once?
