Sponge cake dough

Many pastries are made on the basis of sponge cake, and cakes are no exception. The lush and tender flour base is well combined with any cream, easily soaked with rum or syrup. Having learned how to prepare biscuit dough for a cake, the hostess will be able to please her guests and household members with various kinds of this festive baking. One has only to change the composition of the filling, and on the table will be a new dish. In addition, the flour base itself can be baked according to different recipes.

Cooking Features

Biscuit dough is cooked easily and quickly. This is the opinion of most experienced housewives who, without hesitation, correctly perform certain manipulations associated with its kneading. However, a novice chef is not immune from mistakes and may not get the result he expected. Knowing a few important points will save him from such failures.

The taste and appearance of the cake depends not only on how skilled the chef is, but also on the quality of the ingredients he uses. Eggs that are one of the main ingredients of sponge cake must be fresh. Flour must use quality. The second-rate product gives baking a grayish color and a specific flavor. In confectionery this is unacceptable.
Flour must be sieved before combining with other ingredients. Experienced cooks do it even twice or thrice. The main purpose of this manipulation is not only to get rid of the product of small litter and insect larvae, although this is also important. The main task is to saturate the flour with oxygen. After sifting, it becomes easy, it is not difficult to combine it with other components, preventing the formation of lumps. The dough, kneaded on such flour, rises better, baking from it is more airy.
The dough will be more tender and airy if the egg whites and yolks are whipped separately, connecting them at one of the last stages. Chilled eggs are whipped better. Proteins are whipped in a clean, dry dish, the same requirements apply to the mixer nozzles, otherwise thick foam cannot be obtained.
A cake made from properly prepared biscuit dough will turn out lush, even if baking powder is not added to it. If you are not sure that you managed to do everything right, you can err and add a little baking powder. It is undesirable to use soda, extinguished by vinegar, in its quality: when it is extinguished, it is not always possible to achieve an ideal balance, and sometimes the soda taste remains, spoiling the taste of the confection.
Eggs come in different sizes, flour may contain different amounts of gluten. Sometimes it is necessary to add a little more or a little less than that indicated in the recipe. In order not to be mistaken, you need to be guided by the consistency of the test: it should look like thick cream.

You need to bake a biscuit at a temperature of 180-200 degrees on the middle shelf of the oven. The oven should be preheated beforehand, as the biscuit needs to be baked immediately after kneading the dough. So that it does not fall down, it is better not to open the oven door once again. You can assess the readiness of the cake in half an hour by puncturing it with a toothpick. If it remains dry, you can remove the biscuit from the oven.

In order not to damage the cake, it is removed from the mold, without waiting for it to cool down completely. Cut it into thinner cakes using a thick thread.

Classic sponge cake recipe

Composition:

chicken egg - 6 pcs .;
wheat flour - 150 g;
sugar - 0, 2 kg;
vanilla sugar - 10 g.

Method of preparation:

Wash the eggs. Break them by separating the whites from the yolks.
Whip the whites with a mixer into a dense foam. When the foam begins to thicken, add 100 g of sugar to the proteins and whisk them together. Temporarily set aside the protein mass.
In the bowl, add the remaining sugar, plain and vanilla, to the yolks. Pound them with a whisk until white.
Add about a third of the protein mass to the yolks. Stir with a whisk.
Sift the flour, sprinkle it over the bulk of the yolks and part of the proteins. Stir until smooth.
Combine the dough with the remaining proteins, mix gently.

It remains to put the tender dough in a greased form, put in a preheated oven and bake until tender. The finished cake is cut into 3 parts and layered with any cream.

Sponge cake for sour cream

Composition:

chicken egg - 5 pcs .;
wheat flour - 0, 3 kg;
sour cream - 0, 25 l;
sugar - 0, 25 kg;
baking powder for dough - 5 g.

Method of preparation:

Separate the yolks from the proteins.
Add sugar to yolks, rub well with a whisk.
Add sour cream, beat the products with a mixer or a whisk, getting a gentle homogeneous mass.
Mix sifted flour with baking powder. Combine the dry mixture with the resulting mass.
Stir the dough so that it comes out smooth, without lumps.
Separately until resistant peaks, whip proteins.
Put the protein mass in a container with the dough. Stir proteins into the total mass with a spatula, making vertical movements with it.

Pour the dough into a greased form, put it in a preheated oven and bake until the biscuit is ready. This recipe is gentle and fluffy. The dough cake mixed with sour cream does not get stale or dry for a long time, it will remain tasty not only on the day of cooking, but also the next day too.