Sponge Cake on Yolks
by Editorial Staff
Very fluffy and tasty biscuit on yolks. On its basis, you can make a cake, or cut a biscuit into cakes, soak in syrup and serve with tea.
Cook: 1 hour 30 minutes
Servings: 8
Ingredients
- Yolks – 300 g
- Flour – 230 g
- Sugar – 220 g
- Warm water – 100 ml
- Starch (any) – 60 g
- Odorless vegetable oil – 20 g
- Baking powder for dough – 10 g
- Vanillin – 1.5 packs
Directions
- Mix sugar with vanilla and pour into yolks. Beat the yolks with the sugar on medium speed until a white fluffy mass.
- Then increase the mixer speed to maximum and add warm water with odorless and colorless vegetable oil. Beat until the mass is increased. With the mixer off – if the whipped mass keeps peaks, then it’s ready.
- Mix flour, starch (I have potato), and baking powder and sift. In four steps, add the flour to the egg whipped mixture and gently, from bottom to top, in one direction, stir with a silicone spatula or spoon (I prefer to stir in the flour by hand – this makes the dough more fluffy).
- Cover the bottom and sides of the split form with parchment paper. I have a split ring with a diameter of 25 cm (24 cm is also possible – then the biscuit will turn out higher, or 26 cm – then the height of the biscuit will be about 1-1.5 cm less than mine).
- Bake the biscuit in a preheated oven at 180 degrees for 55 minutes.
- Take the biscuit out of the oven, remove it from the mold and paper. Cover with a towel, place a flat dish (board), and turn the biscuit over. Remove the bottom paper from it, cover with another towel.
- Allow the sponge cake to cool at room temperature and lie down for 7-8 hours (it will then take its structure, and it will be easier to work with it when assembling the cake). Well, if you use a biscuit on yolks not for a cake, but, for example, for serving with tea, then you can simply let it cool completely. The height of my biscuit is 7 cm.
Bon Appetit!
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