Honey Biscuit
by Editorial Staff
A fluffy honey sponge cake can be made with or without baking soda. The recipe is very simple, you will definitely succeed.
Ingredients
- Eggs – 6 pcs.
- Sugar – 180 g
- Honey – 2 tbsp
- Flour – 190 g
- Baking powder – 1 teaspoon
- Butter
Directions
- Divide the eggs at room temperature into whites and yolks. Set aside the yolks, and beat the whites with a pinch of salt until a thick, stable foam. Add 1/3 of the sugar and beat, then add another part and beat again. The sugar will not completely dissolve.
- Beat the yolks with a mixer until they brighten and increase in volume. Mix with the remaining sugar.
- Add honey and mix (you can beat with a mixer for another 1 minute).
(Before adding honey, make sure you like it because the biscuit will taste exactly like honey.)
- Combine the yolks with proteins and mix with a silicone or wooden spatula (proteins tend to fall off from metal objects).
- Little by little, add the sifted flour in parts and mix in one direction. The biscuit dough is already ready and, in principle, it can already be baked – it rises to 5 cm in height. But if you add baking soda or baking powder, then it rises 2-2.5 cm higher.
- Grease the bottom and sides of the multicooker bowl with butter. Pour the dough there and cook the sponge cake in a slow cooker, turning on the “Baking” mode for 50 minutes. After the signal, leave the biscuit in the multicooker with the lid closed for another 15 minutes.
(If you will be baking in the oven, preheat it to 170 degrees and bake the biscuit for 30-35 minutes.) - The honey sponge cake is ready. When it has cooled completely, it can be cut into several cakes and spread over with creamy, sour cream, or custard cream.
Enjoy your meal! Grease the bottom and sides of the multicooker bowl with butter. Pour the dough there and cook the sponge cake in a slow cooker, turning on the “Baking” mode for 50 minutes. After the signal, leave the biscuit in the multicooker with the lid closed for another 15 minutes.
(If you will be baking in the oven, preheat it to 170 degrees and bake the biscuit for 30-35 minutes.) - The honey sponge cake is ready. When it has cooled completely, it can be cut into several cakes and spread over with creamy, sour cream, or custard cream.
Enjoy your meal!
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