Sponge cake on eggs

Such a biscuit will be very useful if the proteins are used, but the yolks remain. They are not stored for a long time, so it is better to use them right away. The yolk sponge cake turns out to be elastic and rather dense. Will be good with any impregnation - it needs extra moisture to show its texture in all its glory.

Butter cream sponge cake is a classic among sponge cakes. The combination of airy biscuit dough with a thick creamy layer is incredibly successful. An important nuance is a fragrant impregnation, which makes the cakes slightly moist and sets off the saturation of the cream. You can decorate the finished cake using the same butter cream from a culinary bag with a nozzle. The consistency makes it easy to plant any fantasy patterns.

Often, a biscuit cooked on proteins alone is also called Angelic, and all because it has a white color and a very light and delicate texture, good porosity and a thin crust. If you want to bake such an unusual sponge cake, use a small diameter mold for this purpose, because it can settle in the middle. A cupcake pan with a hole in the middle is also fine. Sponge cake on proteins can be eaten as an independent sweet dessert, soaked in syrup and garnished with whipped cream, or you can cut it into 2-3 cakes, grease them with cream and put together into a beautiful cake.

If you need a good biscuit as a base for a cake or just for tea, we suggest baking it not from wheat, but from rice flour. The biscuit rice dough will turn out to be very tender, light and airy, and also incredibly fluffy. This biscuit will be especially appreciated by those who follow a gluten-free diet, because rice does not contain gluten.And so that the specific taste of rice is not felt in the dough, add vanilla or citrus zest there. You can bake a biscuit both in a regular oven and in a multicooker in the "Baking" mode. To make the biscuit a bright yellow color, add a little turmeric to the dough.

For spinach sponge cake, you can use either fresh or frozen spinach. Fresh herbs will have to blanch for one to two minutes. In addition to a very interesting taste, spinach gives baked goods a beautiful emerald color.