If you decide to make a biscuit, then remember the main rule of the confectioner: to do quickly - this means to do slowly, without a break between movements, that is, continuously.
All the ingredients should be enough, if only not to take it by eye, but exactly according to what contains the cake biscuit recipe.
Classic Cake Sponge Cake Recipe
Products: eggs - 5 pcs., Fine sugar - 125 g, flour - 125 g. In other words, you need to take a tablespoon of sugar and flour for one egg.
Preparation:
First of all, prepare a form or sheet on which the biscuit will be baked. Lubricate the sides and bottom of the mold with plenty of softened oil, sprinkle flour and pastry tracing paper on the bottom of the mold (this technique will protect the biscuit from breaking when you remove it from the mold).
The container in which you will beat should not be aluminum, so that the eggs do not darken or lose color.
Making biscuit dough
Without separating the squirrels from the yolks, pour the eggs into a suitable bowl for whipping. Add the granulated sugar. Beat on the edge of the stove or in a warm water bath until the biscuit mass thickens and whitens. How to determine the readiness of the mass? Drops of a ready-made biscuit dough, draining from the whisk, linger on the surface of the whipped mass for a couple of seconds. Cool the mass and beat for another 5 minutes to cool. Pour in flour, doing it very quickly, no longer than half a minute. Stir the sponge cake very carefully with a spoon.
How to bake a biscuit?
Pour the dough into a pre-cooked mold, taking into account that the biscuit after baking in the volume will increase 2.5 times due to the formation of air bubbles. Therefore, do not fill out the form more than three quarters of its volume. If you bake a roll, then the dough is poured onto a sheet and the surface is leveled with a knife.
The oven is heated no higher than 200C. At a higher temperature, a crust forms on the surface of the biscuit, which can inhibit the evaporation of moisture. It would be very disappointing if the dough settled, and the biscuit could not bake.
The baking time is approximately 30 minutes (here the thickness of the biscuit layer determines everything).
How to determine the readiness of a biscuit? A sponge cake is pierced with a thin long wooden stick - if the stick is dry, it means that the sponge cake is ready.
To easily separate the biscuit from the confectionery paper on which it was baked, cool it a little, and put the form on a damp towel or napkin.
How to soak a cake biscuit?
After baking, the cake biscuit recipe requires cutting the cake into several layers. Some pastry chefs make this a well-ground long knife. You can try the old proven method: take a thread, you can even reel, but preferably not too thin. Wrap it in a ring around the cake. Make sure that the thread lies approximately in the middle of the thickness of the cake. Weave the ends of the thread, and begin to slowly pull the ends in opposite directions. You will see how the thread is gradually immersed in a biscuit, dividing it into two cakes.
Usually a cake biscuit recipe involves impregnation. You should wait at least a few hours before you begin to soak biscuit cakes.
The impregnation principle is simple - you need to connect together:
• boiled warm water (half a glass),
• sugar (a couple of spoons) or syrup,
• a couple of spoons of alcohol (preferably cognac, but you can liquor, vodka or good wine),
• flavoring (lemon, coffee, vanilla, etc.).
Dissolve everything and evenly pour cakes. After that, you can apply the cream, assemble the cake and decorate it.
Keeping the proportions for the biscuit dough, you can cook a large number of different options for cakes.
In addition, there is a wide variety of types of biscuit dough: custard biscuit, lemon, butter, with starch and walnuts.