I suggest making a chiffon biscuit. It has a light juicy texture and delicate taste. The sponge cake can be served with tea, as an independent dessert, or used for cakes.
Turn on the oven and heat up to 170 ° C. Prepare a detachable form (I have a form with a diameter of 20 cm), cover the bottom with parchment.
Separate 1 tablespoon from the total amount of sugar. a spoonful of sugar (for proteins). Mix flour with baking powder and baking soda.
Shake the yolks with a hand whisk, add sugar and mix well immediately.
Add water, vegetable oil and vanilla (vanilla sugar).
Add flour there and mix everything well (you can use a mixer) until smooth. The sugar should be completely dissolved.
Beat egg whites with a pinch of salt until fluffy. Introduce 1 tbsp of sugar and beat until stable mass (until “bird’s beaks”). Add lemon juice at the end of whipping.
Combine the whipped whites with the yolk mixture.
Gently and slowly stir everything with a hand whisk until smooth and fluffy.
Put the biscuit dough into a mold, level the surface. Send the form with the dough to the preheated oven and lower the temperature to 160 ° C.
Bake the chiffon biscuit until cooked through, about 35 minutes. Do not open the oven when baking the biscuit. After that, turn off the oven and leave the biscuit in it for another 10 minutes.
Cool the chiffon sponge cake in the form (it is better at this time to turn the form upside down). Cut the biscuit out of the mold and leave on a wire rack until it cools completely. Wrap the completely cooled sponge cake in plastic wrap and refrigerate for 5-6 hours.
If necessary, cut the chiffon biscuit with a thread into several layers.
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