Sponge cake with starch and flour is a traditional dessert in Italy. Such a dish is simply sprinkled with powdered sugar, cut into pieces and served to the table. Also, this sponge cake option can become the basis for a cake or cake. What are the differences between starch cakes and those that do not use this ingredient? The special splendor and loose structure of the biscuit!
Traditional italian recipe
In order to get a lush and tender sponge cake with starch, flour and baking powder, which is often called "Margarita" in Italy, you do not need to spend a lot of effort. In this case, you do not even need to separate the squirrels and yolks from each other! To prepare a biscuit with starch and flour according to this recipe, you need to take the following ingredients:
- 150 grams of sugar;
- four eggs;
- one hundred grams of flour and potato starch;
- ten grams of vanilla sugar;
- the same amount of baking powder;
- 80 grams of butter.
Also, to decorate the finished biscuit, you should take powdered sugar. For a more familiar option, you can take any cream or jam. You can simply decorate the pastries on top, or you can cut the cake layer along, smeared with cream. Then the cake will need to be allowed to brew.
The process of making biscuit "Margarita"
First you need to melt the butter. You can do this in a water bath or in the microwave. After slightly cool the mass so that it is warm, not hot.
In a separate bowl, break all the eggs, add both types of sugar. Beat the mass with a whisk or mixer to mix the ingredients. Separately sift flour with baking powder and starch. The dry portion of the ingredients is added to the eggs. Stir the mass gently, from the bottom up, so as not to disrupt the homogeneous structure of the dough.
After pouring in parts still warm butter, again gently and carefully knead. As a result, the dough should have a homogeneous structure, and in consistency resemble sour cream.
The baking dish is covered with parchment or baking paper, the dough is poured onto it. Cook a biscuit with starch and flour for forty minutes at a temperature of 180 degrees. As a result, the finished dessert should have a nice soft brown color.
The finished biscuit should be allowed to cool slightly, and then sprinkled with powdered sugar, chopped nuts, coconut flakes - to taste and mood.
Corn Starch Recipe
This recipe for corn starch and flour biscuit is also simple. Korzh perfectly suits as a basis for a cake. To do this, take the following products:
- 50 grams of corn starch;
- 150 grams of sugar;
- a teaspoon of vanillin;
- a pinch of salt;
- five eggs;
- 110 grams of flour.
You will also need baking paper. It will help not to stick the finished cake to the baking dish. You can also thickly grease the form with oil, sprinkle with flour.
Step-by-step recipe description
Vanillin, sugar and eggs are poured into a bowl. Using a mixer, beat the ingredients for at least fifteen minutes, so that the mass becomes lush, increased in size at least twice.
After sifting salt, starch and flour. You can do this in batches, mixing the mass. Then the dough will be without lumps. The finished biscuit base with corn starch and flour is transferred to a baking dish covered with parchment. Dessert is prepared for about forty minutes, until it becomes golden.
The finished biscuit with starch and flour is cooled, and then decorated to your liking. You can make a simple cream, use jam, condensed milk, just powdered sugar or cocoa.
Marble sponge cake in a slow cooker
This variant of biscuit can also be cooked in the oven, however, in a slow cooker it turns out faster and more convenient. It attracts attention with its interesting color. For such a simple recipe, you need to take:
- five eggs;
- one hundred grams of flour;
- 50 grams of potato starch;
- 180 grams of sugar;
- two tablespoons of cocoa;
- butter to lubricate the multicooker bowl.
A distinctive feature of this biscuit for a cake with starch and flour is its color. It turns out interesting, interspersed with brown and white, for which he got his name.
How to cook a biscuit in a slow cooker?
The eggs are broken in a bowl. They should be at room temperature. They are whipped with a mixer, starting at the lowest speed. After that, the speed is increased, while adding sugar in parts. You can also add some vanilla sugar for the flavor. The result should be a lush mass, similar to foam.
Flour is separately mixed with starch. Sift the dry ingredients to the mass of eggs and sugar. It is better to do this in parts so as not to lose the lush structure. Knead the dough from the bottom up.
The biscuit dough with starch and flour is divided into two parts. Cocoa is sifted into one, knead thoroughly, also trying to act carefully.
A bowl of multicookers is greased with oil, preferably thick enough. Pour a little white dough. On top of it is chocolate. Repeat. Using a match, you can draw stripes from the center to the edges.
Such a biscuit is prepared in a slow cooker for forty-five minutes in the "Baking" mode. Readiness can be checked with a match. A sponge cake is pierced with it, then taken out. She should stay dry.
The finished biscuit is allowed to cool, and then removed from the bowl. If it is later used for baking a cake, let it stand for at least several hours. And just like that, you can eat a biscuit right away.
Simple and fluffy biscuit
According to this recipe, a very tender and fluffy biscuit is obtained . Most importantly, do not worry that he will fall! And the ingredients use the simplest. For this recipe you need to take:
- five eggs;
- 30 grams of starch;
- 130 grams of flour;
- 150 grams of sugar;
- a pinch of salt.
As you can see, every housewife really has the ingredients. For this recipe, it is better to stop on potato starch, it will give the biscuit lightness and porosity. Also, you can not do without a mixer, because the main secret of biscuit is carefully beaten eggs.
The process of making a delicious dessert
Five eggs are broken into the bowl of the mixer. It is not necessary to divide them into proteins and yolks! Pour salt, all sugar. Beat thoroughly at high speed. The result should be a lush mass that looks like a cap of foam. Beat for about ten minutes.
Flour is separately mixed with starch, sieved. Add dry ingredients to the eggs, gently interfering so that the mass does not fall. To do this, use the mixing method from the bottom up.
Take a baking dish with a diameter of 22 centimeters. Parchment is laid on the bottom. The finished dough is poured onto paper. They heat the oven to 160 degrees, hold a biscuit for about thirty-five minutes. The first twenty minutes the oven does not open. Then you can watch how the biscuit is baked. It should become rosy, resilient. Readiness is also checked with a match.
The finished product is allowed to stand in the oven for another twenty minutes, and then cooled at room temperature. Then he will not break when they begin to pull him out of shape. Serve such a biscuit, sprinkled with icing sugar or greased with jam.
If you divide it into cakes, you can lubricate them with any cream. Then you get a simple but tasty cake.
A delicious biscuit is not only the basis for a cake or a delicious cake, but also an independent dish. Traditionally, it is cooked with beaten eggs. They give the test such airiness. However, starch will help to fix this result. Moreover, they use corn and potato. It helps the biscuit to maintain its structure, not to fall. Such a ready-made biscuit is loved in Italy, it is often served with coffee, sprinkled with powdered sugar.