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Sponge cake from Emma's grandmother

2
4373
Kitchen European
Calorie content 236.7 kcal
Portions 10 port.
Cooking time 14 h.
Proteins * 6.9 gr.
Fats * 4.7 gr.
Carbohydrates* 46.3 g
* per 100 gr. product
Sponge cake from Emma's grandmother
Content

A biscuit from Emma's grandmother - a biscuit that turns out to be fluffy and airy. Such a biscuit does not require an additional layer and can be used as an independent dessert. But if you want to prepare your favorite cream for such a flour product, the result will be simply incredible.

Ingredients

Cooking process

step 1 out of 8
Remove chicken eggs from the refrigerator in advance, let them warm up at room temperature. Divide gently into whites and yolks.
step 2 out of 8
Take a deep bowl and use a clean piece of cloth or cotton pad to defat it with lemon juice. Place the whites in a clean, fat-free container, start whisking with a mixer at low speed, gradually increasing the speed and gradually adding half of the required amount of granulated sugar. Whisk until firm peaks.
step 3 out of 8
In another container, use a mixer to mix the chicken yolks, the remaining granulated sugar and vanillin. Beat on medium speed until the mass lightens and increases several times.
step 4 out of 8
In the yolk mass, gently, in several steps, stir in the whipped whites with movements from the bottom up.
step 5 out of 8
Pre-sift the premium wheat flour through a sieve several times. Gradually add the sifted flour to the egg mass, stirring gently, and bring to a homogeneous consistency.
step 6 out of 8
Take a high split form, grease the sides and bottom with a small amount of butter and gently move the dough, filling the baking dish 2/3, and smooth with a silicone spatula. Preheat the oven and place the baking dish. Bake for 40 minutes at 180 degrees.
step 7 out of 8
After the time has passed, let the biscuit cool for 15 minutes without opening the oven. Remove the mold from the oven. 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, then wrap in plastic wrap and refrigerate for 12 hours.
step 8 out of 8
The lingering biscuit can be divided into several cakes and smeared with your favorite cream or served with tea, without decorating.

Bon Appetit!

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Comments (1) 2

add
Natasha 12-03-2021 15:38
What is the volume of a split form per serving of 6 eggs
to answer
Site administration
24-26 cm
Margarita 06-03-2021 12:42
Is the fire in the oven only from the bottom or from the top too? Thanks.
to answer
Site administration
Bottom and top.

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