Sponge cake with starch
0
674
Kitchen
European
Calorie content
222.3 kcal
Portions
6 port.
Cooking time
60 minutes
Proteins *
6.9 gr.
Fats *
6.2 gr.
Carbohydrates*
48.2 g
We offer you a recipe for fluffy, delicate Italian sponge cake Margarita. Its peculiarity lies in the fact that it consists of 50:50 wheat flour and starch. It is this ratio of these two ingredients that gives this biscuit extraordinary lightness and fluffiness. And the butter included in the composition gives a pleasant creamy aroma and golden color. Such a biscuit is ideal both as a base for a cake and as a stand-alone one.
The ingredients are designed for a 23-25 cm shape.
Ingredients
Cooking process
We take the eggs out of the refrigerator 2-3 hours before the start of cooking so that they are at room temperature. Grease the baking dish with a thin layer of butter and sprinkle with flour. We turn on the oven to heat up to 180 degrees. Put the butter in a small container, put it in the microwave and melt until liquid. Then we leave it to cool at room temperature. The preparatory activities are completed, let's start preparing the dough.
Put the airy dough in a prepared split form, level it a little on top, without pressing the dough, and put it in a preheated oven for 30-40 minutes. During the baking process, do not open the oven door so that the biscuit does not settle. At the end of the cooking process, check the readiness of the biscuit with a skewer. If it comes out of the biscuit dry - it's ready!
Enjoy your tea!