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Do you want to get a biscuit that always comes out and keeps its shape? This recipe will become your favorite, because it is easy to prepare and is ideal for creating a base for cakes or desserts. The classic sponge cake has a light texture, but at the same time remains stable and does not fall apart after baking.
Tips for the perfect biscuit
- Beating eggs. In order for the biscuit to turn out light, it is important to beat the eggs with sugar at high speed for 5 minutes until a lush, light mass is formed. This will ensure the maximum amount of air in the dough.
- Sifting flour. Do not miss this stage! Sifted flour is added gradually so that the dough remains light and uniform.
- Baking temperature. Bake the biscuit in a preheated oven at 180°C for about 25-30 minutes. Do not open the oven during baking so that the dough does not settle.
What proportion is suitable for a shape up to 18-20 cm?
Ingredients:
- 4 eggs
- 1 cup of sugar (150 g)
- 1 cup of flour (180 g)
- 1 tsp baking powder
- pinch of salt
- Vanilla sugar
Cooking is simple. Beat eggs with sugar at high speed until fluffy (about 5 minutes). Sift the flour with baking powder and salt, carefully add to the egg mixture. Pour the dough into the mold, bake at 180°C for 25-30 minutes. Cool and taste, and if you need to assemble the cake, keep it for 4 to 8 hours.
