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Sponge cake for 6 eggs

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5264
Kitchen European
Calorie content 279.2 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 6.9 gr.
Fats * 3.8 g
Carbohydrates* 57.9 g
* per 100 gr. product
Sponge cake for 6 eggs
Content

There is nothing easier than a classic 6-egg biscuit in baking, the main thing is to know and follow the cooking technique. The biscuit turns out to be high, airy, it keeps its shape well, springs when pressed and easily returns to its previous position.

Ingredients

Cooking process

step 1 out of 8
Divide eggs at room temperature into whites and yolks, be sure to make sure that not a drop of yolks gets into the whites, otherwise the first ones will not beat. The dishes into which the proteins are poured must be wiped with a paper towel dipped in vinegar or lemon juice ahead of time. This is done in order to degrease the surface of the cookware. The same must be done with the mixer beaters.
step 2 out of 8
Begin to beat the whites at a low speed, gradually increasing it. Pour in salt and continue whisking, it will give the protein foam stability. Start gradually adding granulated sugar to the proteins. Sugar must be added 100 g. Beat the whites until stable peaks that will not slide off the whisk.
step 3 out of 8
Beat the yolks separately with the remaining sugar and vanilla. Beat until the mass has grown in volume by 3 times and brightens.
step 4 out of 8
In parts, gently mix the whites with the yolks with a spatula, trying not to interfere a lot and much. However, you need to achieve a more or less uniform consistency.
step 5 out of 8
Pour the flour sifted twice in parts, stir the mixture with a spatula until the dough is homogeneous and smooth. You should not beat with a mixer at this stage.
step 6 out of 8
Grease a baking dish (preferably split) with butter, line the bottom with a circle of parchment. It also needs to be oiled. Fill the form with dough 2/3 parts, as the biscuit will grow in volume.
step 7 out of 8
Bake in an oven preheated to 180 degrees for about 40 seconds, in no case opening the oven for the first half hour, otherwise the biscuit will settle. Do not take out the prepared biscuit immediately, it should stand in the switched off oven for about 15 minutes. Then gently remove the pastry from the mold by prying the edges with a thin knife. Cool the sponge cake on the wire rack, wrap it in plastic wrap and put it in the refrigerator, soak it evenly with moisture.
step 8 out of 8
Cut the biscuit into the required number of cakes using a long saw blade or pastry string.

Bon Appetit!

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