Sponge cakes are the basis for almost any cake, cake or dessert. In America, for example, biscuits are used just as breakfast, slightly flavored with cakes with syrup, jam, jam, etc. We offer you some simple recipes that will help you prepare a magnificent yolk sponge cake quickly and without experience in cooking. Cakes will be very tender, light, elastic, they are ideal for making cakes, and just for a snack in the morning.
Yolk sponge cake with butter and milk
Essential Ingredients:
- Milk - 240 milliliters.
- Butter - 180 grams.
- Egg yolks - six pieces.
- Flour - 300 grams.
- Sugar - 250 grams.
- A small pinch of salt.
- Baking powder - 1 sachet.
- Vanilla Sugar - 1 packet.
Cooking process
Many novice housewives mistakenly believe that it is impossible to bake a magnificent base for a cake exclusively from yolks. It can be a biscuit: a yolk with protein or one protein. But in fact, from the yolks alone the base is no worse, the main thing is to follow the recipe.
So, in order to prepare a light and tasty biscuit on the yolks, you need to mix milk, vanilla sugar, egg yolks in a separate bowl. Mix thoroughly with a regular fork or whisk. It doesn’t yet need strong mixer speeds.
In another bowl, mix the sifted flour with baking powder. Some housewives, for greater splendor, add a little more soda to the mass, as they say, on the tip of the knife. You can do this too, the main thing is not to overdo it. Softened butter will need to be added to the dry mix. As many experienced chefs say, the dough loves the warmth of the hands, and they advise using less machine methods of mixing the ingredients. Yolk biscuit, the recipe of which we offer you, will also be based on the use of manual force. When the oil is added, rub the dry mass with your hands and mix it thoroughly with the oil. As a result, you should get a kind of sand base, crumbling in your hands into crumbs.
After this, dry and milk masses should be mixed. Now you can thoroughly knead the dough. Use a kitchen whisk for this, so you will feel the saturation of the mixture and its consistency. When cooking the biscuit on the yolks, the dough should not be too liquid (not water), but not too thick. It will resemble the consistency of thin sour cream, easily draining from a spoon.
Preheat the oven to 180 degrees, set a baking sheet with a mixture for biscuit. Such a dessert is baked for about thirty minutes. If you cook a regular breakfast, then one cake is enough. If you are going to make a magnificent cake, then double the amount of ingredients and bake two bases at once.
Sponge cake on yolks on the water
The first biscuit was, so to speak, rich and rich in composition. But if, at your fingertips, for example, there is no butter or milk, and really want to cook a quick delicious cake for the family? In this case, you can make a biscuit on the yolks on the water. The recipe with the photo will show that in appearance such a basis for the cake is completely different from the first, it is also quick and easy to prepare.
Essential Products
- Water - 50 milliliters.
- Yolks - six pieces.
- Sugar - 50 grams.
- Flour - 90-100 grams.
- Vanilla Sugar - 1 sachet.
- Baking powder for dough or soda - 1 pinch.
- Starch - 35 grams.
Cooking process
In this recipe, the work of a kitchen assistant - a mixer is very useful to us. Of course, the dough loves hands, but when the ingredients are too lean, let’s say, then it’s just not possible to beat the mass well with a whisk. So, add the yolks to the dishes. Pour some sugar there and start whipping. Gradually add sugar, whisk at a higher speed. After a couple of minutes, you can add water to the total mass.
Next, you need to beat the mass to a rather thick consistency. Mistresses say that the initial dough should increase in size every five or six. It will become thick, it will easily lag behind the mixer blades. While the mass is whipping, in a separate bowl, mix the flour, baking powder, a little starch and soda. Introduce the bulk into the egg gradually.
We prepare a baking sheet or baking dish. Lubricate it with oil or line it with special paper. The oven by this time should already be preheated to 180-190 degrees. We pour the mass into molds, set in the oven and wait 30 minutes. The biscuit on the yolks rises during baking no worse than the base of some proteins.
It is important to remember that often you do not need to open the oven and check the readiness of the cake. Protein will instantly drop, and the basis for the cake will turn out uneven. Yolk cakes are not so whimsical during baking, but still do not like frequent intervention. Try to set the temperature and cooking time correctly. After half an hour, try piercing the dough with a toothpick or a wooden skewer. If there is nothing left on it, the foundation is ready.
It is necessary to get a biscuit very carefully. In advance it is necessary to prepare a surface where cakes will "rest". It can be a towel or a lattice. Remember, cakes should not be soaked, they must dry. Do not cover them with anything. Just place it on the wire rack and cook the toppings or cream.