Sponge Cake with Peanuts
by Editorial Staff
Sponge cake is a culinary classic. A wide variety of cakes and pastries are prepared on its basis. Let’s bake a classic peanut sponge cake.
Cook: 1 hour
Servings: 8
Ingredients
- Chicken Egg – 4 Pieces
- Sugar – 180 Grams
- Wheat flour – 150 grams
- Peanuts – 100 Grams
- Soda – 1 Teaspoon (no slide)
Directions
- Prepare the ingredients for making the biscuit.
- Fry peanuts a little in a dry frying pan.
- Grind the nuts in a blender.
- Separate the whites from the yolks.
- Whisk egg whites until soft peaks.
- Gradually adding sugar, continue beating the whites until a thick, dense, stable consistency is obtained.
- Add yolks.
- Whisk the egg whites and yolks again.
- Add baking soda, quenched with lemon juice or vinegar. Add flour gradually.
- Mix the dough gently with a spatula.
- Add chopped peanuts and stir the dough again.
- Place the dough in a baking paper dish and place it in the oven preheated to 160-165 degrees.
- The dia of my mold is 20 cm.
- Bake the biscuit for 35-40 minutes. Check readiness with a wooden stick. When piercing the biscuit, it must remain dry.
- The peanut sponge cake is ready. Let it cool and remove from the mold.
- Cut the peanut sponge cake into portions and serve.
Bon appetit!
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