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Sponge cake Margarita

0
738
Kitchen European
Calorie content 235.8 kcal
Portions 8 port.
Cooking time 75 minutes
Proteins * 5.4 gr.
Fats * 3.9 gr.
Carbohydrates* 52.9 gr.
* per 100 gr. product
Sponge cake Margarita
Content

Sponge cake "Margarita" is a delicate and airy cake, the preparation of which will not be difficult. For a biscuit, it is not required to separate the whites from the yolks, which greatly facilitates the baking process.

Ingredients

Cooking process

step 1 out of 5
Remove chicken eggs from the refrigerator in advance, let them warm up at room temperature. Take a deep bowl, break the chicken eggs and start beating with a mixer at low speed, gradually increasing the speed and adding a little granulated sugar and vanilla sugar. Beat the mixture until stiff.
step 2 out of 5
Sift into the resulting mass through a sieve premium wheat flour, corn starch and baking powder, gently stirring with movements from bottom to top, bring to a homogeneous consistency.
step 3 out of 5
Melt the butter in a water bath and gently pour into the resulting dough, mix.
step 4 out of 5
Take a high split form, grease the sides and bottom with a small amount of butter and gently move the dough, smooth with a silicone spatula. Preheat the oven and place the baking dish. Bake for 40 minutes at 180 degrees. Check the readiness of the biscuit with a wooden skewer.
step 5 out of 5
Remove the form from the oven and let the sponge cake cool for 15 minutes in the form. Gently, prying with a sharp knife, run along the sides and remove the form. Allow the sponge cake to cool completely on a wire rack, sprinkle with powdered sugar on top and serve.

Bon Appetit!

 

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