Sponge cake that always turns out: recipe with photo

Biscuits, on the one hand, cook very quickly and do not require rolling out the dough and baking individual cakes. But on the other hand, very often they settle and afflict cooks with an unpretentious look. Therefore, probably, every housewife would like to be able to cook a biscuit, which always turns out. There are two ways to resolve this issue:

• to learn the secrets that the cooking process is fraught with;
• or use a recipe that does not contain “problematic” ingredients, improper handling of which leads to baking settling.

First, let's try to learn how to cook a biscuit, which always turns out according to traditional recipes.

What you need to know about the components?

The test almost always includes eggs. If the formulation requires separation of them into proteins and yolks, then before whipping the proteins are sure to cool - otherwise they will not give the foam of the desired density. If, in this case, the desired elasticity is not achieved, add several grains of salt to the protein mass and add two or three drops of vinegar.

Flour intended for biscuit must be sifted, and preferably several times. And these are not folk signs: the need for such a procedure has a scientific explanation - the flour is saturated with oxygen and results in a more magnificent dough.

Butter, if required by prescription, must be softened, and in vivo. That is, the microwave and heating on the stove will not work - you must first expose it from the refrigerator. And the oil should be fat, not lower than 72 percent.

And most importantly - all products must be the freshest and highest quality.

Test Secrets

A person mastering a biscuit, which always turns out, must remember and observe the following rules sacredly:

1. Dishes for whipping proteins should be not only clean, but also perfectly dry - in wet they form only a miserable semblance of the elastic foam you need.
2. Excessive diligent work with proteins leads to the opposite result - they give a settling dough. The most magnificent biscuit is always obtained from the one who stops in time, without bringing the whipping to the appearance of bubbles on the surface. Usually five minutes of mixer operation is enough.
3. Yolks with sugar are ground in another bowl and combined with proteins until flour is added.
4. The dough is kneaded in only one direction. Most often, they are advised from the bottom up, but this is unprincipled, the main thing is to do it not randomly.
5. Fill out the form no more than two-thirds so that the dough does not come out of it when it starts to rise.
6. The finished biscuit should not be taken out of the oven immediately - it should be turned off and the door ajar, so that your bakery does not settle from a sudden change in heat to cool.
7. Cutting the cake is only after complete cooling. Many generally advise him not to be touched after being removed from the furnace for at least four hours.

If you follow these simple rules, your biscuit will always be magnificent.

Classic biscuit

For him, first of all, five eggs (buy larger ones) are separated - carefully, so that not even a drop of yolk gets into the protein - and the squirrels hide in the refrigerator for about ten minutes. A glass of sugar and a little vanillin are poured into the chilled proteins, and whipping begins - first at low speeds, gradually speeding up the mixer. Five minutes later, when stable peaks appear on the mass, the mixer is laid aside, a spatula is taken, and warm yolks intervene one at a time. Before adding the next, the previous one should already be neatly and completely kneaded. Then a little flour is poured (as you recall, sifted). Approximately it will need a glass, but it can take more or less - depending on the size of the eggs. When the dough becomes thick as sour cream, it is poured into a mold in which the bottom should be either oiled or spread. It will be baked for about half an hour - time, again, is determined by the characteristics of the plate and the size of the mold. You can determine the readiness by a match: if after piercing it on the tree the dough did not stick - you can turn it off.

If you carefully followed all the recommendations and got the desired result, congratulations: you learned how to bake a biscuit, which always turns out. Now, at any moment when you want something sweet or a holiday is coming, you can be sure that you will not deceive the hopes of your family.

Sponge cake that always turns out

Now consider a recipe in which the most provocative step is excluded - egg separation and separate whipping of proteins. It is because of the failures at this stage that baking usually settles. To avoid these difficulties, you can use the following instruction:

1. Flour, two tablespoons of starch and a teaspoon of baking powder are sifted into a large bowl.
2. Four giant-sized eggs are beaten with four tablespoons of boiling water until large, fairly stable bubbles are formed.
3. Half a glass of sugar is poured, and the work of the mixer continues for another five minutes, until the mass volume at least doubles.
4. Gradually, gently stirring with a spoon, flour is added with additives. The stirrer must be operated carefully so that the foam does not settle.

That's all! The dough for the biscuit, which always turns out, is done. A furnace from it is supposed to be the same as from any other. Availability is determined in the same way. And the taste is invariably wonderful.

An oil biscuit that cannot fail

It is popular for the same reason as the previous recipe - there is no fuss with the separation of eggs and knocking them out. The remaining actions are extremely simple.

1. A third of a kilogram of soft butter, the same amount of sugar and a small pinch of salt, beat until airy.
2. Without turning off the mixer, add six eggs in turn. Each should be triturated with mass until homogeneous before the introduction of the next.
3. A third kilo of flour is sifted well with half a glass of starch and a bag of baking powder.
4. Lightly heat half a glass of milk.
5. In turn, pour a little milk into the oil mass, then pour a little dry mixture, kneading each time in intervals.

Using this recipe, you will never goof off - this is truly a biscuit that always comes out. It also takes about half an hour to bake and, again, should cool in the oven.

Indian proven recipe

A glass with a slide of sifted flour is mixed with three tablespoons of baking powder (or two soda). A glass of natural yogurt, half a glass of sugar or powder, half a spoonful of vanillin and half a glass of vegetable oil are whipped until foamy, then pour into a meal with a glass of milk. All components are kneaded; it turns out to be a fairly dense mass, which should be poured into a greased and sprinkled with flour form. Due to the lack of eggs, we have a biscuit, which always turns out (photo). 25-30 minutes spent in the oven at 190 degrees - and the cake is ready. You can eat just like that, with jam, or cut into thinner crusts and make a cake.

Kefir Baking

Another recipe for biscuit, which is always obtained, despite the presence of eggs in the test. 100 grams of soft butter is ground with half a glass of white sugar, an egg, vanilla with salt, two glasses of flour and half a liter of kefir are introduced. The dough is mixed, half a teaspoon of soda is added to it, if desired - raisins. When it becomes smooth enough - put in the oven for about forty minutes.

A reliable recipe for a multicooker

What is good - all the same lack of fuss with eggs. We described the same recipe for the oven above. Based on it, a biscuit is also developed, which is always obtained in a multicooker. Eggs (four pieces) are brought to a froth with a glass of sugar, and then combined with flour (a glass), sifted together with a baking powder (teaspoon). Three spoons of sunflower oil and boiling water are poured into the mass; she immediately kneads quickly. The bowl of the multicooker is smeared with soft oil, the dough is poured into it, and the baking mode is turned on for an hour. After the allotted time, the manipulator switches to heating, and the timer for 10 minutes. When it cools down - you can cut it into cakes or eat it.

Now you know several ways to make a biscuit, which always turns out. Choose a recipe with a photo to your liking, and than to spread it to your liking.