Lush cake sponge cake - never fall!
A magnificent sponge cake for a cake that never falls. The biscuit according to this recipe is not only magnificent, it is also very tender, slightly moist, and all because olive oil is added to the dough. There are a couple of devices that you will need for a good result - a good baking parchment (you do not need to take the cheapest paper), a detachable shape with a diameter of 20 to 22 centimeters.
The recipe indicates the weight of the eggs without shells, depending on their size, 4-5 pieces may be needed.
- Time for preparing: 50 minutes
- Servings Per Container: 8
Ingredients for Gingerbread Cake Sponge Cake
- 240 g of raw chicken eggs;
- 160 g of sugar;
- 55 ml of olive oil;
- 135 g b / s wheat flour;
- 9 g baking powder;
- vanilla extract.
A method of preparing a cake biscuit
Break fresh chicken eggs into a bowl.
Next, separate the yolk from the protein. There are many different ways to do this, the easiest way to get the yolks from the bowl with your hand.
Pour the egg whites into a tall glass mixer, pour 70 g of sugar in the sand. We start whipping the protein with sugar first at a low speed, gradually increasing speed. At maximum speed, beat for about 4 minutes. The protein mass will turn out glossy, very magnificent.
To the egg yolks we add refined olive oil, a few drops of vanilla extract and 65 g of granulated sugar. Mix the ingredients with a whisk, rub until a homogeneous emulsion is obtained.
We measure the premium wheat flour, mix with baking powder (baking powder). Sift flour into a wide bowl.
Never skip this recipe step. Firstly, baking powder is evenly mixed with flour. Secondly, the flour is saturated with air, loosens, becomes more magnificent.
We add a small portion of whipped protein to the yolks triturated with olive oil, gently mix it with a spatula or spoon.
Take a bowl of sifted flour and a sieve. Scoop a spoonful of flour, pour into a sieve, sift it in a bowl with liquid ingredients, mix everything with a spoon or spatula, in a circular, uniform motion.
We repeat the process until the whipped proteins and flour are over.
The result is a very lush, tender and smooth biscuit dough with olive oil.
We take a form with a high side with a removable ring. At the bottom of the form we put a sheet of parchment for baking, grease it with olive oil. The sides of the form are also covered with parchment, it is not necessary to lubricate it with oil.
We spread the biscuit dough into a mold, level it with a silicone spatula.
We put the form with the test in an oven heated to 160 degrees to an average level. Bake for 45-50 minutes. The exact baking time will depend on several factors - the diameter of the mold, the thickness of the metal from which it is made, the characteristics of your oven.
When baking, the dough rises a lot, its readiness can be checked with a wooden stick - if crumbs of dough do not stick to a stick stuck in the center of the biscuit, then it is ready.
Cool the finished biscuit in parchment, then carefully remove the paper. Wrap in a towel, leave for a day, so that it is ripe.
The next day, the lush cake sponge cake is easily cut into flat cakes. It's time to make a custard and cream cake. Enjoy your meal!