Prepare products according to the biscuit dough recipe.
Turn on the oven in advance and set the temperature to 175-185 degrees.
Also, in advance, before forming the dough, the bottom and edges of the mold must be thoroughly greased with oil and covered with paper.
Sift thoroughly and mix the starch and flour.
Beat eggs with sugar to make biscuit dough in a carefully defatted and dried container. It is best to use a glass or ceramic container.
Beat the eggs with sugar until the volume of the mass increases by 2.5-3 times. Beat for 20-25 minutes.
Pour flour mixed with starch into the whipped mass. Gently but quickly knead the dough.
Pour the finished dough quickly into prepared forms, fill them to 0.5 volume. Immediately place the filled forms in the oven and bake the sponge cake at 175-185 ° C for 45 minutes. At a higher temperature, a crust forms on the surface of the biscuit, which prevents the removal of moisture, as a result of which the biscuit will be not baked. After cooling, such a biscuit settles and becomes dense.
If the top of the biscuit is too brown, cover it with paper. It is not recommended to shake the form with a biscuit when baking, as the mass may settle and become compacted. During the first 10-15 minutes of baking, do not move the molds in the oven. The readiness of the products can be determined with a wooden stick: the biscuit is ready if the dough does not stick to it when pierced.
To prevent the baked biscuit from falling out, it is cooled in open (even better, inverted) molds for 20-30 minutes. Fresh biscuit crumbles when cutting, so it is kept after baking for at least 8 hours.
Then it is soaked in syrup, sandwiched with cream or other fillings.
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