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Sponge cake according to GOST

0
1885
Kitchen European
Calorie content 216.9 kcal
Portions 2 port.
Cooking time 45 minutes
Proteins * 10.4 g
Fats * 6.2 gr.
Carbohydrates* 38.2 g
* per 100 gr. product
Sponge cake according to GOST
Content

The classic biscuit according to GOST includes only eggs, sugar and flour. The whole secret of elasticity and thoroughbred crumb is in the cooking technology. It is important to follow all the steps and be sure to perform high-quality whipping: it is difficult to prepare such a biscuit without a mixer. A classic sponge cake according to GOST is certainly tasty in and of itself. And also the most delicate cakes, rolls and pastries are obtained from it.

Ingredients

Cooking process

step 1 out of 14
We prepare products for making biscuits. We take the eggs out of the refrigerator, measure out the required amount of flour and sugar.
step 2 out of 14
When the dough is cooked, it will need to be poured into the prepared mold without delay and sent to the hot oven so that it does not have time to settle. Therefore, it is important to grease the form in advance with butter and sprinkle with a little flour. Do not forget to immediately turn on the oven at 200 degrees.
step 3 out of 14
We sift the flour into a separate container - this will enrich it with oxygen and give airiness to the finished dough.
step 4 out of 14
We divide the eggs into whites and yolks. Place the yolks in a bowl, add some sugar (80 g) to them.
step 5 out of 14
Beat the yolks with sugar with a mixer, starting at low speed and gradually increasing the speed. You should get a voluminous, airy foam of almost white color without visible sugar crystals.
step 6 out of 14
We put the proteins in another container and also beat them, starting at a slow speed and increasing the speed towards the end of the beating.
step 7 out of 14
When the foam becomes firm, pour in the remaining sugar and beat at high speed until gloss appears.
step 8 out of 14
The finished foam is dense, stretching behind the whisk in the form of stable peaks.
step 9 out of 14
Add the beaten egg whites in portions to the beaten yolks, stirring the resulting mixture with a spatula. We stir in a circular motion.
step 10 out of 14
Pour out the sifted flour and continue to make circular movements, mixing the dough.
step 11 out of 14
The finished dough should not have lumps. Immediately after cooking, pour the dough into the prepared baking dish and place in the hot oven on a medium level.
step 12 out of 14
Biscuit baking time is approximately twenty-five minutes. The dough should rise evenly and cover with a golden crust. If in doubt about readiness, pierce the center of the biscuit with a wooden skewer or a toothpick. From the finished biscuit, it should come out completely dry.
step 13 out of 14
We take the finished biscuit out of the oven, let it cool slightly and remove it from the mold. Place on a wire rack and cool completely.
step 14 out of 14
The finished cooled biscuit should be allowed to stand for several hours so that the crumb has time to acquire a stable fluffy texture. If you immediately, for example, sandwich a biscuit with cream, it can get wet and become mushy. Cutting a fresh biscuit is also problematic - it crumbles. After curing the biscuit, all these nuances disappear, and the biscuit becomes perfect.

Bon Appetit!

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