Classic Biscuit

Today I want to show you how to make a perfectly fluffy sponge cake for a cake or pastries. A very simple recipe without baking powder and baking soda. Only flour, eggs, sugar, and a pinch of salt. These are the ingredients used for the classic lush sponge cake.

Ingredients

For a biscuit with a diameter of 18-19 cm, a height of 7.5 cm:

C0 eggs – 5 pcs. (the weight of one egg with shell is about 65 g)
Flour – 150 g (1 glass with a capacity of 250 ml)
Sugar – 150 g
Salt – 1 pinch

Directions

Prepare the form. For a biscuit of 5 eggs, a mold with a diameter of 18-19 cm is perfect (I have a mold Ø18.5 cm). If you have a larger shape, you can take more eggs and increase the amount of flour and sugar in the following proportion: for each large (selected) egg – 30 g of sugar and 30 g of flour. If the eggs are small, you can reduce the amount of sugar and flour to 25 g per egg.
The bottom of the mold can be covered with parchment. The walls do not need to be lubricated or lined with anything. It is believed that when baking, biscuit dough “clings” to the sides of the mold and rises better, and if they are oiled or covered with parchment, the dough will simply slide off.
Divide the eggs into whites and yolks.
Add a pinch of salt to the proteins and beat until foam appears. Start at low mixer rpm and increase gradually.
The container and beaters must be clean and fat-free, the yolk should not get into the whites – even a drop of yolk or fat will not allow the whites to beat well.
When foam appears, gradually add sugar, constantly beating the whites. Beat for 10-15 minutes, until strong peaks.
The protein mass should keep its shape very well. If you turn the bowl with the whipped egg whites upside down, the whites should stay in place.
Preheat the oven to 160 degrees.
Introduce the yolks one at a time, continuing to beat the protein mass. The whole process will take 2-3 minutes.
Sift flour into the resulting mass in 3-4 approaches, gently mixing it with a spatula with bottom-up movements. Be sure to stir with a spatula, since if you use a mixer at the stage of introducing flour, the mass will settle strongly and the biscuit will not be so fluffy. Do not interfere too long. The less you mix the mass, the more magnificent the biscuit will be. It is the small air bubbles in the whipped proteins that will eventually raise the dough, so we take care of them like the apple of our eye). Stir until all the flour is mixed into the dough.
Transfer the dough to the mold. Knock the shape on the table three times so that there are no voids inside. Turn the form in a circle, also 3 times, so the level of the dough in the center will be slightly lower, and closer to the walls – higher, and the biscuit will rise more evenly.
Bake the biscuit in an oven preheated to 160 degrees for 40-50 minutes. Do not open the oven at all for the first 40 minutes, otherwise the biscuit may fall off.
You can check the readiness with a wooden skewer or just press the biscuit – it should spring slightly.
Allow the finished biscuit to cool in the form for about 15 minutes. When it cools, it will settle down a little.
Gently remove the biscuit from the mold. Turn the biscuit over. The bottom surface of the biscuit will make the perfect top of the cake.
Cool the sponge cake completely on a wire rack so that there is air circulation from below and it does not become wet.
When the biscuit has completely cooled down, according to the rules, it must be wrapped in cling film and sent to the refrigerator for 8-10 hours.
After the biscuit is in the refrigerator, it will fully “ripen” and will not crumble when sliced.

Enjoy your meal!

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