Leo`s Biscuit
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 egg (s)
- 120 g cane suar
- 180 g flour (whole rain), sifted
- 1 packet vanilla sugar
- 4 tablespoon mineral water
- 1 pinch salt
- 1 teaspoon Baking powder
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Set the egg whites aside.
- Beat the egg yolks, sugar and vanilla sugar for at least 5 minutes until thick and creamy, while adding the sparkling water. Line a springform pan with baking paper and preheat the oven to 180 ° C.
- Now clean the mixer from the hand mixer well and then beat the egg whites tightly. Mix the flour with the salt and baking powder. Put half of the egg whites on the egg yolk and sugar cream and spread over it so that it is completely covered (do not stir yet!) Now also distribute half of the flour finely on the egg whites. Carefully fold in the whole thing with a long spoon (no wood). Then repeat the process with the second serving of egg whites and flour. Pour the batter into the mold and immediately put it in the oven.
- Bake on the lowest shelf for about 50 minutes. Observe the baking process! Switch off the oven, but leave it closed for another 5 minutes. Then take it out and let it cool down.
- It can now be further processed as required.
- If you replace 2 tablespoons of flour with 2-3 tablespoons of cocoa, you have a chocolate sponge cake.
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The peculiarity of this recipe is that it always works. The ingredients are very easy to count for any amount of biscuit dough. This biscuit can be served with tea or used for cakes. A fluffy biscuit has a light juicy texture and delicate taste. Ingredien...
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