Composition / ingredients
Cooking method
1. Eggs are divided into whites and yolks.
2. Combine the yolks with half the sugar, and also pour in vanilla sugar, whisk white.
3. Whisk the proteins as well, immediately to a soft foam, then add sugar and continue to whisk until strong peaks form.
4. Carefully combine the whites with the yolks, then pour the flour, having previously sifted it twice through a fine sieve.
5. We mix the flour very carefully, slowly.
6. We line the form with parchment (I use a split form, I line only the bottom), lightly lubricate with butter, pour the dough into it, level the surface.
7. Bake in the oven, preheated to 180 degrees, for 35 minutes. If the top is baked, and the biscuit is not yet ready inside (we check with a wooden toothpick), then you can cover the surface of the mold with parchment and thereby protect the biscuit from burning.
8. Let the finished biscuit cool in the mold, then carefully remove it.
9. Wrap the sponge cake with cling film and leave for a day. So it will crumble less when assembling the cake.
Have a good baking and a delicious cake!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanilla sugar - 379 kcal/100g
