Lush cake for the cake, which never falls. Biscuit for this recipe is not only lush, it is also very gentle, slightly moist, but all because olive oil is added to the dough. There are a couple of devices that will be needed for a good result - a good parchment for baking (no need to take the cheapest paper), detachable form with a diameter of 20 to 22 centimeters.
The recipe indicates the weight of eggs without a shell, depending on their size, 4-5 pieces may be needed.
- Cooking time: 50 minutes
- Servings: 8
Ingredients for a lush sponge cake for the cake
- 240 g raw chicken eggs;
- 160 g of granulated sugar;
- 55 ml of olive oil;
- 135 g wheat flour in \ s;
- 9 g baking powder;
- vanilla extract.
Method of making biscuit for cake
We break in a bowl fresh chicken eggs.
Next, separate the yolk from the protein. There are many different ways to do this, the easiest way is to get the yolks from the bowl with your hand.
Pour the egg whites into a tall glass mixer, pour 70 grams of sugar sand. Begin to beat the protein with sugar, first at low speed, gradually increasing the speed. At maximum speed, beat about 4 minutes. The protein mass will be glossy, very lush.
Add refined olive oil, a few drops of vanilla extract and 65 g of granulated sugar to the egg yolks. Mix the ingredients with a whisk, rub until a homogeneous emulsion is obtained.
We measure off wheat flour of the highest grade, mix with baking powder (baking powder). Sift flour into a wide bowl.
Never skip this recipe step. First, baking powder is evenly mixed with flour. Secondly, the flour is saturated with air, loosened, becomes more lush.
We add a small portion of whipped protein to the yolks that have been ground with olive oil and gently mix it with a spatula or spoon.
Take a bowl of sifted flour and a sieve. We scoop a spoonful of flour, pour it into a sieve, sift it into a bowl with liquid ingredients, mix everything with a spoon or spatula, in a circular, uniform motion.
Repeat the process until the whipped proteins and flour are over.
The result is a very fluffy, tender and smooth sponge cake with olive oil.
We take the form with a high side with a removable ring. At the bottom of the form put a sheet of parchment for baking, grease with olive oil. The sides of the form are also covered with parchment, it is not necessary to oil it. Spread the biscuit dough into a mold, flatten with a silicone spatula.
We put the form with the dough in an oven heated to 160 degrees to an average level. Baking 45-50 minutes. The exact baking time will depend on several factors - the diameter of the mold, the thickness of the metal from which it is made, the characteristics of your oven.
When baking, the dough will rise strongly, its readiness can be checked with a wooden stick - if no dough crumbs stick to the stick stuck in the center of the biscuit, then it is ready.
Cool the finished cake in parchment, then carefully remove the paper. Wrap in a towel, leave for a day so that it matures.
The next day, a fluffy sponge cake is easily cut into even cake layers. It's time to cook the creamy custard and collect the cake. Enjoy your meal!