Classic Biscuit (Best Recipe)
by Editorial Staff
The perfect base for any cake! Everything is very simple and fast. A classic (simple) sponge cake that has three main ingredients! Delicate, airy, lush, and just perfect! This recipe was also used by our mothers and grandmothers. And everyone knows him well! Even beginners can do the recipe!
Ingredients
- Eggs – 3 pcs.
- Sugar – 100 g (0.5 cups with a capacity of 250 ml)
- Flour – 100 g (⅔ a 250 ml glass)
- Salt – 1 pinch
- Vanillin – 1 pinch
- Baking dough (optional) – 4 g (1 teaspoon)
Directions
- I divide the eggs into yolks and whites. You can skip this and beat everything at once, but this requires a powerful mixer. The split method seems to me much faster. I add salt, vanillin and half of the total sugar to the egg whites.
- Beat until dense and stable foam.
- When the bowl is turned over, the mass remains stationary.
- Beat the yolks with the second half of the sugar until lightly whitening.
- The yolks will increase slightly in size.
- I combine yolks with whites. I do not beat for a long time, I just mix well until smooth.
- These beaten eggs should be in consistency. In this case, you do not need to add baking powder.
- Sift the flour with baking powder in two passes. I mix with gentle movements. I do this not for long, but carefully. There should be no unmixed lumps of flour.
- This is the final dough. Very lush, airy, gentle.
- I bake in a split ring 18 cm in diameter, 9. The bottom needs to be covered with parchment, in my case – with a Teflon rug. I don’t grease the walls of the mold.
- I pour out the dough, level it. You can hit the table a couple of times so that there are no voids. I send it to an oven preheated to 170 degrees for 30-35 minutes. But it’s better to focus on your oven. I check the readiness with a wooden stick – it should come out dry and clean. Do not open the oven for the first 20-25 minutes, otherwise the biscuit will fall off.
- Let the finished biscuit cool slightly for 10-15 minutes.
- Then I cut the biscuit out of the ring with a knife and let it cool completely on the wire rack.
- I wrap the cooled cake in a bag and put it in the refrigerator for at least 3-4 hours. During this time, the moisture in the biscuit is evenly distributed, and when cutting the cake will not crumble.
- From 3 eggs, a sponge cake was obtained 18 cm in diameter and 6.5 cm high.
And now such a beautiful, even, soft, delicate and fluffy biscuit turned out
Enjoy your meal!
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