Sponge cake is the most popular base for cake. It is prepared simply, requires a minimum amount of ingredients, one of which is chicken eggs. It is they who give the porous structure to the cake, make it soft, airy, light.
Egg biscuit - general principles of preparation
• Eggs. They should be fresh, clean, medium or large. Since the eggs are beaten to a lush mass, it is important to use clean and dry dishes. A drop of fat can interfere, the mass will remain liquid, treasured bubbles simply will not appear. Sometimes beat the yolks and squirrels separately. It is better to start with proteins, bring to a lush foam, then quickly beat the yolks, you can not wash the mixer.
• Sugar. Sand is used for biscuits, no powder is needed. Sugar must be clean. Usually it is added to the eggs only after the lush foam appears, and do it in parts.
• Flour. Biscuits are cooked on wheat flour. To obtain a light, lush, porous cake, the product must be sieved. Sometimes a small portion of potato starch is added to flour.
• Baking powder. For safety reasons, as well as better porosity, sometimes rippers are placed in the dough. It is not necessary to add the full standard for flour indicated on the package, half or a third part is enough.
• Bakery products. Cooked biscuits are usually in the oven, it is better to use a detachable form. The bottom must be covered so that there are no problems with the extraction of cake. You can use the usual forms, recipes for crock-pots are increasingly common. The baking temperature is 170-180 degrees. Readiness is determined by a dry stick, you need to pierce a biscuit in the central or in the thickest part, then touch. There should not be stickiness.
Simple egg biscuit
A classic egg biscuit recipe that lends itself to excellent impregnation is suitable for any cakes and pastries.
Ingredients
• 4 eggs;
• 20 ml of water;
• a glass of sugar;
• a glass with a hill of flour.
Cooking
1. Take two clean bowls. Separate the yolks in one direction, the squirrels in the other.
2. Sugar divided in half. Nothing needs to be weighed, we do it “by eye”.
3. Beat the whites with a mixer until lush foam, gradually add granulated sugar into the dough. It should completely dissolve.
4. Then beat the yolks also until all the grains are dissolved, add a little water to them.
5. Carefully combine both sweet masses.
6. Pour the sifted wheat flour. Gently stir the dough from the bottom up with a spatula and immediately pour into a pre-prepared form.
7. We bake the cake until cooked in the oven. The first 15 minutes, in no case do not open the door, then when the top becomes golden, you can carefully check the readiness. It’s not worth taking out the mold immediately, first you need to turn off the oven, open it a little, as soon as the heat has subsided, you can carefully remove it.
Chocolate biscuit on eggs with baking powder
Cocoa takes part of the moisture, this must be taken into account when adding flour. A baking powder recipe that makes the cake evenly porous will prevent it from falling off.
Ingredients
• four eggs;
• a glass of sugar;
• 1 tsp (without tubercle) a cultivator;
• 2/3 cup flour;
• two tablespoons of cocoa.
Cooking
1. Since we will beat everything together with a baking powder, we don’t need to separate anything, carefully break the eggs into a bowl, always clean and dry.
2. Immediately fall asleep a glass of granulated sugar.
3. Beat with a mixer, nothing will work with a whisk. We turn on the maximum speed, we are waiting for the increase in mass at least two and a half times. The eggs will become white, completely lush, there will be no liquid at the bottom.
4. Combine the flour and cocoa, add a teaspoon to them without a ripper slide, you can sift them together immediately, this will help better distribution in the dough.
5. Pour flour with the rest of the mixed ingredients into the dough. Stir gently with a few hand movements and immediately send to the form.
6. Chocolate biscuit is baked either in the oven or in the slow cooker, in the second case it will take 50 minutes on the corresponding program.
Honey sponge cake on eggs
The recipe is not only a very magnificent sponge cake for eggs, but also stunningly fragrant, soft. If there is no natural bee honey, then nothing will work.
Ingredients
• four eggs;
• two tablespoons of honey;
• a spoon of vinegar;
• a glass of sugar (250 grams);
• 1.5 cups flour;
• a teaspoon of soda;
• a little butter.
Cooking
1. Put the honey in a small saucepan or in a saucepan, heat on low heat. If you are afraid of burning, it is better to use a water bath. As soon as honey begins to boil. We throw baking soda and vinegar, stir. Cool to a warm state.
2. While the honey mixture cools, we are engaged in eggs. Break them into a bowl, put granulated sugar. Beat the duet for ten minutes to a good sponge cake.
3. Flour to sift.
4. Add flour to the dough, if desired, throw a pinch of vanilla, stir with a spatula.
5. Pour honey at room temperature, mix everything together.
6. At the bottom of a detachable or any other mold, put a suitable piece of parchment or just paper, rub it with a piece of butter, pour out honey dough. It is advisable to take a form from 22 to 25 cm.
7. Honey biscuit is baked on eggs at 180 degrees until golden brown.
Chocolate sponge cake on eggs with boiling water and coffee
The recipe for the perfect chocolate egg biscuit for the best cakes. The ingredients also indicated coffee, take instant.
Ingredients
• six eggs;
• 30 g of cocoa powder (sugar free);
• four tablespoons of boiling water;
• 180 g of sugar;
• a spoon of coffee;
• 150 grams of wheat. flour;
• 1 tsp a simple baking baking powder from a bag;
• 60 ml of oil rust. without smell;
• vanilla.
Cooking
1. Boil the kettle. Add two spoons to coffee, stir, leave to dissolve.
2. Prepare a dry mixture in advance: pour the flour into a sieve, add the baking ripper, vanilla and ordinary cocoa powder to it, stir and sift together.
3. We break the eggs into a bowl, you do not need to separate anything, fill the sand, immerse the corners of the electric mixer, turn on the maximum speed and beat for 8-10 minutes.
4. Add half the dry flour mixture to the eggs, gently mix, pour in the oil and the rest of the flour, mix a little, add two tablespoons of boiling water from the kettle, then we introduce the previously dissolved coffee.
5. Pour the resulting dough into the prepared form, bake until cooked, like a regular biscuit.
Sponge cake on eggs and sour cream
In general, for such a biscuit on eggs, you can use sour cream not of the very first freshness, but it is advisable to take a product with high fat content, at least not less than 20%. The dough in this case is tastier.
Ingredients
• six eggs;
• two glasses of flour;
• a glass of sour cream;
• a glass of sugar;
• 2/3 tsp baking cultivator;
• a pinch of salt, a little oil.
Cooking
1. Add a small pinch of salt to the sour cream, put a couple of spoons of granulated sugar, so that the mass becomes thinner, stir.
2. In the usual way, beat six eggs with the sugar left over. Beat with a mixer until lush and white foam appears.
3. Add to the eggs half the flour previously mixed with the cultivator. You can add a little vanilla, it will be tastier.
4. Now we introduce the prepared sour cream, stir and finish the kneading with the remaining flour.
5. We shift to the smeared sides, always a laid shape. Bake in the oven. The temperature is set average, in time the process of making a biscuit will take about half an hour.
Sponge cake on eggs, kefir and butter
For such a biscuit, you will need butter and a little kefir. Although, this dough is also great for yogurt, common fermented baked milk. Take the dairy product in advance so that it has time to warm up.
Ingredients
• 100 grams of oil;
• a glass of kefir;
• a glass of sugar;
• two glasses of flour;
• three eggs;
• vanilla and salt;
• 1 tsp without a slide of drinking soda.
Cooking
1. Separate the squirrels in one bowl. Pour granulated sugar to them. We put in the refrigerator for a while.
2. In the second bowl, put the yolks, add kefir to them, immediately throw soda to make it go out. Stir, add melted butter, but it should not be hot. Add a small pinch of salt, stir well with a whisk.
3. Introduce the flour into the dough, stir again.
4. Squirrels with sugar beat in fluffy foam at the highest mixer speed.
5. Connect both masses for biscuit. Stir the dough with a spatula from the bottom up, so as not to precipitate the foam of proteins.
6. Carefully shift into the form, send to the preheated oven. Also bake at 180.
Sponge cake on eggs - useful tips and tricks
• It is better to mix flour with beaten eggs with a spatula or spoon, the mixer can precipitate the mass, the cake will be low, dense, heavy.
• If you need to add cocoa, cinnamon, vanilla to the dough, then it is better to mix them in flour and sift together. Also come with a baking powder.
• No baking paper or parchment? You can cover the bottom of the mold with a piece of plain white sheet, but you need to grease it with a drop of oil.
• The taste of any biscuit directly depends on the impregnation. Sweet syrups, compotes, teas need to be supplemented with spices; you can add cognac, rum, various essences to them.
• Before soaking, the biscuit should be allowed not only to cool, but also lie down. Professional confectioners leave the cake to mature for 12 hours. After this time, it absorbs syrups better, moisture is distributed evenly.
• Biscuits are perfectly stored in the freezer, you only need to carefully pack them. Why not bake several cakes at once?
