Caramel Biscuit in Vegetable Oil

by Editorial Staff

Caramel biscuit is one of the most delicious biscuits. It turns out to be plastic, moist, cut well. It is enough to make a simple cream, and the sponge cake is ready.

Ingredients

  • Eggs – 3 pcs.
  • Vegetable oil – 50 g
  • Sugar – 125 g
  • Water (boiling water) – 80 ml
  • Flour – 100 g
  • Starch – 20 g
  • Baking powder – 5 g (1 teaspoon)
  • Cardamom – 1 g (1/2 teaspoon)
  • Vanilla essence – 1/2 teaspoon
  • Lemon juice – 1 teaspoon
  • Soda – 1 pinch
  • Salt – 1 pinch

Directions

  1. Preheat a heavy-bottomed saucepan on the stovetop. Place 50 g of sugar in a saucepan and melt it (make dry caramel). Boil hot water separately at this time. While melting the sugar, adjust the heat, shake the saucepan so that the sugar melts evenly and does not burn.
  2. When the sugar is well melted, you can stir it a little (preferably with a whisk).
  3. When the sugar acquires a beautiful rich color, gradually pour in boiling water (carefully!), Stirring constantly vigorously, without stopping for a second, so that lumps do not form.
    After the foaming ends, heat the caramel for 0.5 minutes and turn off the heat. If lumps have formed, hold the caramel on the stove for a little longer to disperse. Strain the resulting caramel and weigh 80 g, if not enough add hot water.
    Turn on the preheat oven to 170 ° C.
  4. Toss flour with starch, baking powder, cardamom and baking soda.
  5. Separate the yolks from the proteins.
    Beat the whites with a pinch of salt until fluffy.
    Add 50 g sugar and lemon juice, whisking continuously.
  6. Beat the whites until the “bird’s beaks”.
  7. Beat the yolks with 25 g of sugar until light.
    Add vanilla essence, vegetable oil and caramel. Stir.
  8. In two passes, add the dry ingredients to the yolk mixture. Mix well.
  9. Add proteins in small portions and mix gently with a spatula or whisk.
  10. Prepare the mold (I have a split mold with a diameter of 20 cm). Line the bottom of the form with baking parchment; do not grease the walls of the form.
  11. Pour the dough into a mold. Tap it gently on the table to distribute the dough evenly.
    Send the form with the dough to the oven immediately. Reduce the oven temperature to 160 ° C.
  12. Bake the caramel sponge cake in a preheated oven at 160 ° C for 35-40 minutes. Do not open the oven for the first 30 minutes. The readiness of the biscuit can be checked with a wooden skewer.
    Cool the finished sponge cake on the wire rack, or turn the cake pan upside down to prevent the bottom of the sponge cake from getting wet.
  13. Walk around the peri of the mold with a knife and remove the biscuit from the mold and place it on the wire rack to cool completely.
    When the caramel biscuit has cooled completely, wrap it in plastic wrap and refrigerate for 6-8 hours (you can store it in the refrigerator for 2-3 days).
  14. It is convenient to cut a biscuit into cake layers using a thread.

Bon Appetit!

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