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Sponge cake of 8 eggs

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4094
Kitchen European
Calorie content 238.6 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 9.8 g
Fats * 5.5 gr.
Carbohydrates* 55.6 g
* per 100 gr. product
Sponge cake of 8 eggs
Content

We offer a fluffy biscuit recipe for eight eggs. The proportions of the remaining ingredients are perfectly calculated, the biscuit dough is liquid and airy, the finished product is fluffy and light, with a crispy crust.

Ingredients

Cooking process

step 1 out of 25
We take the eggs out of the refrigerator in advance so that they take room temperature.
step 2 out of 25
We divide the eggs into whites and yolks. We make sure that not a single drop of yolk gets into the whites, otherwise the whites will not churn.
step 3 out of 25
We measure out the required amount of sugar in advance.
step 4 out of 25
We immediately measure out the specified amount of flour.
step 5 out of 25
Beat the whites with a mixer until a dense foam is obtained.
step 6 out of 25
Add half of the specified amount of sugar to the protein foam and beat until it is completely dissolved and until the mass is smooth.
step 7 out of 25
In a separate container, beat the yolks with the second half of the granulated sugar.
step 8 out of 25
Divide the whipped whites with sugar into two parts.
step 9 out of 25
Add whipped yolks with sugar to one of the parts.
step 10 out of 25
Beat whites with yolks at high speed.
step 11 out of 25
Sift the measured amount of flour together with soda and salt into a separate bowl.
step 12 out of 25
Add the sifted dry mixture in portions to the whipped egg whites with yolks.
step 13 out of 25
Mix the components with a whisk until the dough is homogeneous.
step 14 out of 25
Mix the second part of the whipped proteins into the resulting dough.
step 15 out of 25
Gently knead with a spatula in a circular motion.
step 16 out of 25
We try to lift the dough from the bottom to the top with a spatula, continuing to stir in a circle.
step 17 out of 25
Thus, the proteins interfere with the dough very delicately, without losing valuable air bubbles.
step 18 out of 25
The finished biscuit dough turns out to be almost white in color, liquid consistency and noticeably airy.
step 19 out of 25
Grease the baking dish with vegetable oil or cover with oiled parchment. Sprinkle with breadcrumbs.
step 20 out of 25
Pour the dough in a trickle into the center, spreading, it will itself lie down in an even layer into the mold.
step 21 out of 25
Air bubbles are visible on the surface - the result of good whipping.
step 22 out of 25
We put the form with the dough in an oven preheated to 170 degrees at an average level. We bake for about an hour. If in doubt about the readiness of the biscuit, check by sticking a toothpick into the center of the product. If it came out dry, the biscuit is ready.
step 23 out of 25
We take the finished biscuit out of the oven and let it cool slightly. Then we take it out of the mold and completely cool it on the wire rack.
step 24 out of 25
The product turns out to be lush, when baking the dough increases by one and a half to two times.
step 25 out of 25
The finished biscuit can be consumed on its own, or can be used to make cakes.

Bon Appetit!

 

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