Any tea party with family and friends can not do without delicious pastries. And here the sponge cake becomes the most refined, but at the same time tender and homely pleasant dessert.
Such a pie can decorate not only a festive feast, but also become a great addition to breakfast or the end of dinner. The variety of cooking methods will allow you to choose the option that will satisfy every taste.
Sponge Cake: Secrets of Cooking
Three cooking methods are traditionally distinguished: cold and warm, as well as the “five minute” option. They will require almost the same set of products when they produce a finished test of 200 grams:
1. eggs - 4 pieces;
2. sugar - 2 tablespoons;
3. flour - 2 tablespoons.
Cold cooking requires a good level of preparation from the cook. Separate the yolks from the proteins, then pour ¼ egg yolks into a separate bowl and beat. Then add ¾ granulated sugar and grind until a uniform white mass is obtained. Without stopping grinding, add the remaining yolks to the resulting mixture and achieve uniformity again. It should be borne in mind that the mass will increase in volume, and therefore, for the preparation of a biscuit, dishes with high walls should be taken.
After the mixture of yolk with sugar has been prepared, it is necessary to beat the proteins to obtain an air mass. Next, the remaining sugar is introduced into the air mass and whipped again until a creamy mixture is obtained. Next, add a third of the protein mass to the yolk and mix well. After obtaining a homogeneous mass, with caution, introduce flour, avoiding the appearance of lumps. Bringing the mixture to homogeneity, add the remaining 2/3 of the protein mass and again achieve a uniform test composition. The result is an airy biscuit cake.
A warm cooking method is based on the use of a water bath. For cooking, it is necessary to pour eggs and sugar into a container placed in a water bath, the temperature of which is about 90-100 degrees. The process of mixing the components is carried out directly on a pair. As soon as the mass is warmed up to 50 degrees, it should be removed from the bath and cool to a temperature of 20-25 degrees, actively whipping. Then heat and cool again with the above methods and introduce flour, stirring thoroughly and avoiding coagulation of flour.
Sponge cake prepared in this way turns out to be more dense, but at the same time more crumbly. You can decorate it with both air creams and mastic.
The five-minute method . Suitable for those whom guests unexpectedly came to. To do this, mix the eggs with sugar, introducing flour. After a homogeneous mass has been obtained, add kefir (1 cup) and slaked soda (1 teaspoon), again bringing to a uniform consistency.
Bake a cake whose biscuit cake is prepared in one of three ways, should be at a temperature of 180 - 200 degrees in a gas oven or 200-220 degrees in an electric oven. Cooking time is approximately 25 - 35 minutes, while readiness is assessed using a wooden skewer at the very end of cooking.
Sponge cake with apples - happy homemade delicious pastries
The most common name for this cake is charlotte. Its preparation does not require special culinary talents, and the process itself can be turned into a game, creating a cake with the children. Sponge cake will require 7 eggs, 100-150 grams of sugar, the same amount of flour (or 7 tablespoons with a hill), butter for oiling the mold, apples, cinnamon.
The dough is prepared using the “five minute” method, excluding the introduction of kefir and soda. Next, divide the apples into thin slices and put them in an oiled form in any pattern. The main condition - apple slices should fit snugly against each other. Next, pour the apples with the resulting biscuit mass and put in the oven for baking. It is possible to check if the biscuit pie with apples is ready only after half an hour. Until that time, it is forbidden to open the oven, otherwise the baking will settle and there will be no airiness that distinguishes the biscuit.
The presented methods for making biscuit cake are excellent for creating cakes and pastries. The main thing to remember is that only fruits can be added to the dough itself, and jams and creams can be left to decorate and impregnate already baked cakes.