Sponge cake with butter
0
744
Kitchen
European
Calorie content
234.1 kcal
Portions
8 port.
Cooking time
50 minutes
Proteins *
5.9 gr.
Fats *
5.2 gr.
Carbohydrates*
57.5 g
We offer you a recipe for making a delicate biscuit, which is ideally combined with different creams and will serve as an excellent basis for making a birthday cake. Airy and moist, it does not require additional impregnation when assembling the cake, it holds its shape perfectly and remains soft and fluffy in its structure for a long time.
Ingredients
Cooking process
Line the baking dish with parchment and carefully transfer the dough into it. It is better to use the form 22 cm, in it the biscuit will come out lush and high. The finished biscuit can be cut into four cakes, and the cake will turn out to be tall. If you use a 24-26 cm form, the biscuit will be lower, it can be divided into three cakes, respectively, the cake will be lower. We put the form in an oven preheated to 180 degrees for 25-30 minutes. The smaller the diameter of the mold, the longer the baking time. Do not open the oven door during baking.
We take the finished biscuit out of the oven, put it on the wire rack, let it cool for 2-3 hours. It is best to bake a biscuit overnight so that it cools and lies well. After that, with a knife or culinary line, cut it into the required number of cakes. The biscuit turns out to be delicate and not dry, for the cake it does not need to be impregnated. Cottage cheese or butter cream with your favorite fruits is perfect for such a biscuit. Further, the taste and filling of the cake will depend only on your imagination!