Few people refuse to treat themselves to a delicious biscuit roll or cake. It gives confectionery airiness and tenderness. Many housewives dream of learning how to cook it so that consumers cannot be “torn off their ears” from their biscuit. Today there are many recipes and interpretations of this basis for cakes and rolls. But how to make homemade sponge cake so that it turns out to be airy and tasty? Below are the most successful recipes used by culinary specialists in all corners of the earth. But in the beginning you can find out about the history of the appearance of the biscuit.
Dish history
Not everyone knows that a biscuit has existed for several centuries. Unfortunately, nobody succeeded in tracking the strings leading to its creator. But still something about the appearance of this masterpiece became known. To begin with, it is worth noting that some culinary experts disagree about whether this dish is French or Italian. But in both languages the word "biscuit" is translated as "double-baked".
The earliest mention of this culinary creation dates back to the 15th century. English sailors made entries in the ship's logs, and this dish is found in them. Before embarking on a long journey, the cook stocked up with dried biscuits. The sailors called them “sea crackers,” or “ship sponge cake.” There was no butter in those recipes . Without it, the product could be stored longer without being exposed to mold even in wet conditions. At the same time, the dish remained completely edible until the very end of the sea voyage. Such a biscuit had the ability to quickly saturate, while its volume was small. Therefore, by the way, he was popular among land travelers.
The recipe is becoming world famous.
The ordinary biscuit was very tasty. That is why, when gourmets accidentally tasted this product, they realized that the dish needed to find a more worthy application. Very quickly, it migrated to the royal cuisine of Queen Victoria and became a noble dish. Now the biscuit has changed a bit. It was no longer dried, but served in a freshly baked form, folding a layer onto a layer and spreading them with jam. Gradually, the biscuit dough began to be prepared not only in the royal palace. The recipe became available to the people, after which the dish gained worldwide fame. The British loved these sweets, so in the 17th century the recipe swam across the English Channel and took root in France. Nowadays, this amazing dish can be found in all countries of our Earth, and each culinary specialist has added his idea of making biscuit. Here are some recipes that are most loved by skillful housewives. Among them are quick biscuits, with sour cream, from eggs.
Classic recipe
This option is the basis of all biscuits. It is the most common and in composition more than others is closer to the original version. It was from him that the culinary experts repelled, making their own interpretation of this sweetness. An ordinary biscuit consists of eggs, flour (if desired, half can be replaced with starch) and sugar. The result is tasty and airy - something that all the housewives strive for.
It is important to keep proportions. The calculation is as follows: 1 egg + 1 tbsp. l with a slide of a mixture of flour and starch + 1 tbsp. l with a hill of sugar. It will be better if you can use pancake flour.
The classic recipe
Another necessary condition is to beat the squirrels well (so that they do not fall out when tilting the bowl) and separately the yolks. In addition, it is important to be careful about the combination of these two parts. To do this, the proteins are divided into two parts, one of them gradually needs to introduce the yolks and flour, then carefully add the second part of the proteins. At the same time, you should refrain from using a mixer. This process is carried out with a spoon or spatula. Knead the dough calmly, scrolling it from the bottom up. You can watch the transfer of Julia Vysotskaya, which showed in detail and clearly how to introduce proteins. The biscuit dough should acquire a thick consistency - with the right approach, it will be soft and airy.
Having put the mass on baking, the oven for the first time does not need to be opened, because due to a sharp decrease in temperature, the dough will not work out airy. Only after 15 minutes the biscuit mass is checked for readiness. To do this, you need a match or a wooden skewer, which should be dry after piercing. Now this simple cake sponge cake is ready to be coated with any cream, chocolate, jam or jelly.
Easy and quick biscuit recipe
Many hostesses often do not have enough time to spend a lot of time in the kitchen. At the same time, I want to please my household with various goodies. Therefore, in the notebook there must be quick biscuits, which are not only cooked very quickly, but also suitable for lubrication with any cream. There are only four ingredients in this recipe. It:
- egg - 4 pcs.;
- flour - 1 glass;
- sah. sand - 1 glass;
- vanillin - ½ tsp
As in the classic recipe, the yolks and squirrels neatly separate. Since these are quick biscuits, the proteins are mixed with a mixer at a minimum speed. Sugar with vanilla is poured here in a stream, slowly. The mixer continues to work. After the white mass ceases to fall out of the bowl when it is tilted, yolks are added to the dough with a spoon. As soon as the components are connected, turn off the mixer, add flour to the container, immediately stirring it with a spoon (bottom to top). It is not recommended to mix the dough for a long time, as all the bubbles disappear and the biscuit will not be airy.
Cooking a mold (diameter about 20 cm). To do this, it is processed with oil and “dusted” with flour. Pour the finished mass into this container. The oven should already be preheated (190 ° C). These quick biscuits take about half an hour. But at the same time, do not open the oven door for the first 20 minutes. Readiness is checked with a light touch. The biscuit should “spring”, and the notch from the finger should recover.
Sour cream sponge cake
Sour cream recipe differs from others in greater humidity. For many, this option is suitable. The classic recipe is dry, and if a cake is made from it, it needs additional impregnation, and the biscuit with sour cream is already “wet”. For cooking you will need:
- eggs - 3 pcs.;
- drain. oil - 100 g;
- flour - 200 g;
- sugar - 300 g;
- sour cream - 125 ml;
- soda - a pinch.
The process of making sour cream biscuit
Softened butter and sugar are placed in a bowl. Beat with a mixer, but you can fork to a white, lush consistency. Sour cream and eggs are added to the prepared mass. Also, flour and soda are put here. All ingredients are mixed well. The dough is poured into a mold (approximately 22 cm in diameter). The bottom and sides of the container should have oil sprinkled with flour. The oven should already be hot to 190 0 . Keep the dough for about an hour. Sometimes a biscuit may already be ready a little earlier. To check, a wooden toothpick is taken.
Egg biscuit
This recipe is very easy to prepare and always works. The main thing is to follow the instructions, and the “finicky” dough will grow into a fluffy biscuit, which does not require you to spend your nerves. This egg biscuit is prepared in the following proportions:
- sugar - 150 g;
- flour - 150 g;
- eggs - 6 pcs.;
- drain. oil (for greasing molds).
A deep container is needed for cooking. Eggs with sugar are placed in it and mixed. Next, the mixture is whipped with a mixer. Future dough should triple, so you have to beat for a long time. Flour is poured a little into the mass and mixed with a spatula. In this case, the oven must be heated to 180 0 C, and the form is already greased and sprinkled with flour. The dough is poured into a container and left for about half an hour in the oven. It is very important to hold on and do not open into the oven during baking. To cool the biscuit, you can put it on a towel. If you wrap it after cooling it with a clean cloth, it will stop for several days. You can make a biscuit with any cream or chocolate.