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Yolk sponge cake

0
576
Kitchen European
Calorie content 215.2 kcal
Portions 2 port.
Cooking time 30 minutes.
Proteins * 3.2 gr.
Fats * 3.5 gr.
Carbohydrates* 63.5 g
* per 100 gr. product
Yolk sponge cake
Content

Such a biscuit will be very useful if the proteins are used, but the yolks remain. They are not stored for a long time, so it is better to use them right away. The yolk sponge cake turns out to be elastic and rather dense. Will be good with any impregnation - it needs extra moisture to show its texture in all its glory.

Ingredients

Cooking process

step 1 out of 10
In order for the oven to warm up, turn it on before making the dough. We set the temperature to 180 degrees in the "top-bottom" mode. Let's prepare the form right away. For the volume of dough from the specified number of ingredients, a form with a diameter of 14-15 cm is used, then the biscuit is high. It is convenient if the form is split - it is easier to remove the ready-made biscuit. Grease the form with vegetable oil or cover with oiled parchment. If the mold is silicone, you do not need to lubricate it with anything.
step 2 out of 10
Put the yolks in a bowl, add simple sugar and sugar with natural vanilla. If the latter is not available, you can successfully use regular vanilla sugar.
step 3 out of 10
Beat the yolks with sugar with a mixer, starting at low speed and gradually switching to high speed. The whipped mass should lighten, thicken and expand.
step 4 out of 10
In a separate small container, mix boiling water and vegetable oil and pour the mixture into the yolk foam, mix with a mixer at low speed.
step 5 out of 10
Sift the flour into a separate bowl, add salt and baking powder, mix everything with a whisk.
step 6 out of 10
Pour the dry mixture into the beaten yolks in portions, kneading with a spatula. At the end, beat with a mixer at low speed.
step 7 out of 10
Pour the prepared dough into the prepared mold. We put the form with the dough in the preheated oven on the middle level. We bake for twenty to twenty five minutes. The finished biscuit should grow noticeably and brown well. If in doubt about readiness, check by sticking a toothpick into the middle of the biscuit. If it comes out dry, it's ready. If there is raw dough, bake further.
step 8 out of 10
We take the finished biscuit out of the oven, let it cool slightly so as not to burn itself.
step 9 out of 10
Remove from the mold and place the biscuit on the wire rack to cool completely.
step 10 out of 10
The finished biscuit can be soaked in syrup, juice, covered with chocolate ganache or whipped cream. Can be eaten alone or used to make a cake.

Bon Appetit!

 

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