Sponge cake without mixer
0
34415
Kitchen
European
Calorie content
212.2 kcal
Portions
6 port.
Cooking time
60 minutes
Proteins *
10.4 g
Fats *
5.7 g
Carbohydrates*
44.3 g
It is known that perhaps the most important "ingredient" for a good biscuit dough is a powerful mixer. It is he who will help to qualitatively beat the egg-sugar base, which is the main condition for the splendor and airiness of the finished product. What if there is no mixer? A miracle will not happen - you will have to make physical efforts to beat the eggs with sugar with a whisk by hand as luxuriously as possible. But you can additionally "help" the dough with a baking powder. Added last, it triggers a reaction in the dough with the release of air bubbles: they will help the mass rise when baking, and the finished biscuit to be light and airy.
Ingredients
Cooking process
We take the eggs out of the refrigerator in advance so that by the time the dough is prepared, they have time to reach room temperature. We break the eggs into a volumetric bowl, add the specified amount of sugar and begin to beat by hand with a whisk. It turns out to beat effectively if you make circular motions, at the same time lifting the mass from the bottom up. It is important that the sugar crystals dissolve completely, the egg-sugar mass foams, thickens, the air bubbles become small, and the mixture itself becomes air-dense. The whisking process can take about fifteen minutes.
We pre-sift the flour to further enrich it with oxygen. Add the flour in portions to the egg-sugar mass, kneading with a whisk after each addition. When the entire volume of flour has been added, and the final consistency of the dough is completely homogeneous, pour baking powder over the surface of the dough and mix.
The oven must be preheated to 180 degrees. We also grease the baking dish in advance with oil or cover it with oiled parchment. If the mold is silicone, then you do not need to lubricate it with anything. After the baking powder has been added, immediately pour the dough into the prepared mold, level the surface and put it in the oven at the middle level. We bake for 40-45 minutes. During baking, the biscuit should noticeably increase in volume and brown well. Do not open the oven during baking, otherwise the dough will fall off. Only at the end of cooking can you open the oven to check the readiness of the biscuit by sticking a toothpick into it: if it comes out dry from the middle of the biscuit, then it is ready.
Bon Appetit!