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Sponge cake for 7 eggs

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4371
Kitchen European
Calorie content 220.1 kcal
Portions 6 port.
Cooking time 70 minutes
Proteins * 10.4 g
Fats * 6.8 g
Carbohydrates* 50.9 g
* per 100 gr. product
Sponge cake for 7 eggs
Content

This is a baking soda version of the biscuit for seven eggs. The product turns out to be lush, with a porous crumb. It is ideal to use such a biscuit for making a cake, as it absorbs creams and impregnations well without becoming sticky.

Ingredients

Cooking process

step 1 out of 4
We break the eggs into a wide bowl, pour out all the sugar and begin to beat with a mixer at a slow speed, gradually increasing the speed. We achieve a thick, fluffy whitish foam. Beating the egg-sugar mass should take at least five minutes.
step 2 out of 4
Sift the flour over the egg mass and mix it into the dough with a whisk manually or with a mixer at medium speed. In a separate small container, extinguish the soda with vinegar and immediately add to the dough, mix.
step 3 out of 4
Grease the baking dish with vegetable oil. Preheat the oven to 180 degrees. Pour the prepared dough into the mold, put the future biscuit in the hot oven on the middle level.
step 4 out of 4
We bake the biscuit for about 50 minutes. To check the readiness, pierce the middle of the biscuit with a toothpick. If the toothpick comes out dry, the product is ready. We take the baked biscuit out of the oven and let it cool slightly. Then we remove it from the mold and completely cool it on the wire rack. Such a biscuit can be cut lengthwise into cakes and a cake can be prepared using any cream.

Bon Appetit!

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