Sponge cake for tea with sour cream
0
864
Kitchen
European
Calorie content
204.2 kcal
Portions
4 port.
Cooking time
80 minutes
Proteins *
5 gr.
Fats *
8.3 gr.
Carbohydrates*
36.8 g
A biscuit for tea with sour cream always turns out to be tender and airy. Your baked goods will be an alternative to store-bought pastries, and besides, they will be natural and without chemical additives.
Ingredients
Cooking process
Divide the eggs into whites and yolks and place them in separate bowls. Using a mixer, beat the whites with a pinch of salt, and then add half of the required amount of sugar to them in portions and beat until a stable foam. Pour the rest of the sugar over the yolks and beat with a mixer. Add the microwaved butter to the beaten egg yolks and beat again.
Cover the baking dish with a piece of parchment paper, grease it with oil and evenly place the prepared dough in the baking dish. Bake the sponge cake on sour cream in the oven at 190 ° C for 40 minutes. During baking, the biscuit will double in volume. Hold the baked sponge cake in the form for 10 minutes, then remove and serve with tea.
Enjoy your tea!