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Sponge cake without separating eggs

933

Kitchen European

Calorie content 216.9 kcal

Portions 2 port.

Cooking time 50 minutes

Proteins * 10.4 g

Fats * 6.2 gr.

Carbohydrates* 38.2 g

Content

Sponge cake is one of the most popular types of dough, which is used for the preparation of various confectionery products: cookies, pastries, cakes. As a rule, during the preparation of such a dough, separation of proteins and yolks is provided, as well as whipping them separately. In this recipe, we will consider a not entirely traditional method of making biscuit dough.

Ingredients

Egg 4 things. Granulated sugar 1 tbsp. Wheat flour 1 tbsp. Butter 20 gr.

Cooking process

We drive eggs into a deep container.

We send sugar there and mix everything thoroughly until the sugar is completely dissolved.

Then we take a mixer and use it to beat the resulting mixture.

Sift wheat flour into a separate bowl.

The next step is to gradually introduce sifted flour into the total mass.

Combine flour and egg-sugar mixture. We mix everything.

Beat the resulting mass thoroughly with a mixer for fifteen seconds.

We cover the bottom of the form in which we will bake the biscuit with parchment paper, grease the bottom and walls with oil and lightly sprinkle flour on top so that the dough does not stick to the form.